Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 1 small French stick, sliced
- 3tablespoons extra virgin olive oil
- 250grams shelled peas
- 1 clove small garlic, crushed
- 50grams ricotta cheese
- 1/2 lemon, juice only
- 1tablespoons mint, chopped
- 15grams Parmesan cheese, freshly grated
- 1 pinch salt
- 1 pinch black pepper
Nutrition per serving
823kJ / 197Cal
823 Kilojoules or 197 Calories
9% of daily energy intake*
Protein
5.7grams
Fat
10.7grams
Carbs
18.3grams
Sugars
3.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Lay the bread slices on a baking sheet, brush lightly with 1 tablespoon of the oil and bake in a preheated oven, 190°C for 5-6 minutes until crisp and golden. Leave to cool on a wire rack while you prepare the pesto.
Step 2 of 3
Cook the peas in a saucepan of lightly salted boiling water for 3 minutes. Drain and immediately refresh under cold water. Put the peas in a food processor, add the remaining oil, the garlic, ricotta, lemon juice, mint, Parmesan and salt and pepper and process until fairly smooth.
Step 3 of 3
Spread the crostini with the pesto and serve drizzled with oil.
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