½ cup (125 ml) packed flat leaf parsley leaves and tender stems 1 cup (250 ml) fresh green peas, or if frozen, thaw before using 2 garlic cloves ½ cup (125 ml) toasted cashews, plus extra for garnish
PAIRS WITH SERGE DAGUENEAU & FILLES POUILLY-FUMÉ France $36.99 874537 GEORGES DUBOEUF BEAUJOLAIS France $21.99 212480
cup (60 ml) finely grated Parmesan 1 to 2 tbsp (15 to 30 ml) chopped jarred Calabrian chili peppers, or to taste cup (60 ml) pea shoots freshly ground black pepper, to taste warm focaccia bread, for serving 1 Preheat oven to 350 F (180 C).
2 Lay prosciutto flat in a single layer on a parchment-lined baking tray. Bake until fat turns golden and prosciutto is crisp, 12 to 15 minutes. Transfer prosciutto to a paper towel-lined plate to drain and set aside to cool to room temperature. 3 In bowl of a food processor fitted with the “S” blade, add drained beans, 2 tbsp (30 ml) olive oil, salt and lemon juice. Process until smooth, scraping down sides of bowl as needed. Transfer white bean spread to a bowl and set aside. 4 Reassemble food processor (there is no need to wash it out) and add basil, arugula, parsley, green peas, garlic, cashews, Parmesan and remaining 4 tbsp (60 ml) olive oil. Blend until fully combined and creamy, scraping down sides of bowl as needed. If mixture is difficult to blend, add a little more olive oil or water. Set pea pesto aside.
WHITE BEAN & FRESH PEA PESTO BOARD 3 thin slices prosciutto 2 x 14 oz (398 ml) canned cannellini beans, drained and rinsed 6 tbsp (90 ml) extra-virgin olive oil, divided ½ tsp (2.5 ml) kosher salt 1 tbsp (15 ml) lemon juice 1 cup (250 ml) packed basil leaves and tender stems ½ cup (125 ml) packed baby arugula, plus extra for garnish
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