More Peas Please!: Recipe

I know I've done something right if my husband, who doesn't like peas, announces: "This is pretty good!"  In this month's issue of Bon Appetit I saw a recipe for a Pea Mash on Toast.  It looked so lovely - and since I like peas, I thought I'd give it a whirl.  I took away some of the ingredients they suggested and I added my own. I liked it; it was refreshing and very quick to make for a hungry group.  I always have a bag of frozen petite peas in the house because my kids love "Pasta with Peas and Ham" so I make that regularly. Try this the next time you're looking to crack open a bottle of wine and relax while you watch the kids play in the backyard.

Petite Pea Spread on Toast
1 loaf of French Bread, sliced into 1 1/2" slices, toasted
2 cups frozen petite peas
3 tablespoons Pecorino Romano Cheese
2 tablespoons olive oil
juice of one lemon
5 chives - about 6" long
1 large garlic clove, smashed
2 tsp. salt
1/4 cup parsley
1/2 cup water

Thaw the peas under hot running water for about 3 minutes. Meanwhile, bring the water, lemon juice, salt, garlic clove, parsley and 1 tablespoon of oil to a boil.  Add in the peas and cook about 3 minutes. Strain out the liquid and reserve. Place the ingredients, along with remaining oil, cheese, and chives in a food processor and puree until thick but uniformly smashed.  Add in about 2 tablespoons of the liquid and puree until smoother. Repeat once more. Serve on toasted bread.