Pea and Pecorino Bruschetta

Ingredients

1 pound snow peas or sugar snap peas
1 clove garlic, crushed
4 ounces pecorino cheese, finely grated
Salt and pepper
1/4 cup good-quality olive oil
1/2 cup mint leaves
Juice of at least 1 lemon
6-8 slices good-quality rustic bread

Directions

1. Remove any tough ends and stringy bits from peas, then chop peas into 1/2-inch strips. Bring a pot of salty water to boil. Add peas to boiling water for about 1 minute, just until peas turn a consistent bright green. Drain and immediately cool in ice water or under running cold water (this stops the cooking and keeps the peas bright green).

2. In the bottom of a salad bowl, combine crushed garlic, half of the pecorino, and a small pinch of salt and pepper. Carefully add more cheese to taste (pecorino can be salty). Stir in olive oil to make a dressing. Add chopped mint and cooled peas; toss to coat evenly. Taste for seasoning and adjust with lemon juice, salt, and pepper.

Total Time: 15 minutes
Servings: 6-8
Recipe by The Kitchen Cafe - Boulder, CO.