1baguette, sliced on the diagonal, 3/4 inch thick, about 12 slices
Finely grated fresh parmesan
Finely grated lemon zest
Finely chopped fresh mint leaves
Bring 3 cups water to a rolling boil in a medium saucepan over medium-high heat. Add shelled peas and sugar. Cook until peas are tender, 2 to 3 minutes. Drain and transfer to a food processor. (If using defrosted frozen peas, add peas to the food processor at this point and omit sugar). Add remaining ingredients and process until completely blended. Makes 1 1/4 cups.
Place baguette slices on a rimmed baking sheet. Lightly brush with olive oil. Broil in the oven until golden, turning once, 2 to 3 minutes. Arrange the crostini on a serving platter. Spread the pea pesto over crostini. Garnish each crostini with a few pinches of Parmesan, lemon zest and mint. Serve immediately.
One (10-ounce) bag of defrosted frozen peas may be substituted for the fresh peas. If using frozen, omit the sugar.