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1
Heat the oven to 400F.
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2
Spread the pine nuts on a baking sheet and toast in the oven until golden, 3 to 5 minutes.
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3
Transfer the nuts to a plate and set aside to cool.
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4
Increase the oven temperature to 425F.
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5
Bring a pot of salted water to a boil and prepare a bowl of ice water.
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6
Cook the peas in the boiling water until very tender but still bright green, 2 to 6 minutes.
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7
Drain the peas and immediately transfer them to the ice water to stop the cooking.
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8
When they are cool, drain and dry them on a towel.
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9
In a mortar, use a pestle to pound the garlic clove with a pinch of salt to a paste.
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10
Add the peas and pound into a paste, adding a little olive oil to help if necessary.
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11
Transfer the mixture to a medium bowl.
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12
Add the pine nuts to the mortar and pound them briefly to break them up, but do not pound them to a paste; they should still have a bit of texture.
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13
Add the nuts to the pea mixture.
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14
Coarsely chop the parsley and chervil and add them to the bowl.
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15
Stir in enough olive oil to loosen the pesta but not enough to make it runny.
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16
Season with salt and pepper to taste and set aside.
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17
Slice the baguette into 1/4-inch slices.
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18
Arrange the slices on a baking sheet, and toast in the hot oven until golden, 6 to 8 minutes.
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19
Cool slightly.
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20
Spread about 1/2 teaspoon of the goat cheese on each crostini and grind some black pepper over the cheese.
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21
Arrange the crostini on a platter and top each with about 1 teaspoon of the pestp.
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22
Drizzle with some olive oil and serve.
