Crostini with Pea and Broad Bean Puree and Pecorino
Jamie's Italy, Penguin Group
Pound up equal amounts of freshly shelled peas and broad beans with a goodly amount of chopped mint until mushy, add some freshly grated pecorino or parmesan and some good olive oil and a bit of lemon juice and salt and pepper to taste. Pile onto toasted sourdough bread that has had a rub of garlic and a drizzle of olive oil and sprinkle with a little more mint and cheese.
This is one of those "in season" treats that should not be attempted except when the best of ingredients are available in spring.
Eat with gusto!