Yield
Makes 24 servings

How to Make It

Step 1

Sauté green onions and minced garlic in hot olive oil 2 minutes. Add peas and lemon juice; cook until heated. Remove from heat; stir in freshly grated Parmesan cheese and basil. Add salt and pepper to taste. Pulse in a food processor until coarsely chopped. Spoon onto toasted French baguette slices. Drizzle with balsamic vinegar. Top with shaved Parmesan cheese.

Step 2

How to Blanch Peas: Cook desired amount of fresh sweet peas, snow peas, or sugar snap peas in boiling salted water to cover 1 to 3 minutes or until crisp-tender; drain. Plunge into ice-cold water to stop the cooking process; drain.

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