Edamame and Pea Bruschetta

1. 1

   Bring a medium pot of water to a boil.

2. 2

   Add about a 1/2 tablespoon of salt and the edamame, cook for 4 minutes, then add the peas and cook for another minute.

3. 3

   In the meantime, prepare a large bowl of fresh ice water to be used to cool down the edamame and peas when they complete cooking.

4. 4

   Remove the edamame and peas from the boiling water and quickly move them to the prepared ice bath to cool and stop cooking.

5. 5

   Once cooled, drain and set aside.

6. 6

   In a food processor, add the garlic and spring onions then pulse a few times.

7. 7

   Next, add the basil leaves, cooled edamame and peas, then pulse 3-4 times or until the mixture is chopped up within the food processor.

8. 8

   Stream the olive oil slowly into the mixture, while processing until everything comes together; it should look like a thick pesto.

9. 9

   Remove the mixture and place into a bowl, then mix in the cheese, a pinch of salt and freshly ground pepper.

10. 10

    Use a griddle or oven to grill/toast slices of French baguette, then smear about a tablespoon onto each slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.