Pea and Parmesan crostini
This article has not been rated yet.
PREP TIME
15 min
Makes
16 crostini
* PLUS Cooking time: 7 minutes
Ingredients
- 8 thinly sliced rounds of pancetta
- 2 cups shelled fresh or frozen peas
- 1 lemon
- 1/2 cup freshly grated parmesan
- 1/4 cup shredded fresh basil
- 3 to 4 tsp olive oil
- 1 pinch salt
- toasted slices of baguette
Instructions
- Heat a large non-stick frying pan over medium-high, then add pancetta. Cook until crisp, about 1 to 2 min per side. Remove to a paper towel. When cool, carefully slice in half.
- Meanwhile, bring a partially filled pot of water to a boil. Add peas. Cook until very tender, 5 to 15 min. Frozen peas need about 4 min. Then drain and place in a food processor. Add 2 tbsp (30 mL) lemon juice, Parmesan, basil, 3 tsp (15 mL) oil and salt. Pulse until smooth. Taste and add more oil and lemon juice, if needed. To serve, spread on toasted baguette rounds and tuck pancetta halves in the centre in a fan-like fashion.
Nutrition (per serving)
- Calories
- 76,
- Protein
- 3 g,
- Carbohydrates
- 5 g,
- Fat
- 5 g,
- Fibre
- 1 g,
- Sodium
- 114 mg.
