1-1/2 cup shelled English peas
1 baguette sliced 1/2" thick, brushed with olive oil and toasted or grilled
1 clove garlic, minced
2 TBSP pistachios, ground
1/2 cup freshly finely chopped mint leaves
1/4 cup Italian parsley, finely chopped
1/2 cup extra virgin olive oil
pinch of salt
Blanch the peas by boiling in salted water for 3-5 minutes, then transferring the peas into an ice bath in a bowl.
In a medium size bowl mix together mint, parsley and garlic. Stir in the juice from the lemon along with its zest. Also stir in pistachios, olive oil and pinch of salt.
Mix in the peas and spoon onto slices of baguette or spoon onto a nice grilled piece of fish.