Pea and Parmesan crostini
Chatelaine
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* 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.
