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Hey! I'm Leslie! Join me in my Food meets fashion adventure!

 

Spring Pea and Feta Toast with Mint Pistachio Pesto

Spring Pea and Feta Toast with Mint Pistachio Pesto

Surprise, surprise; it's another "recipe" for toast. I know - I have a problem. There are just so many damn combos to create and quite honestly, a fancy toast is about all I can handle recipe wise these days given my schedule.

Unless of course I want to cook elaborate meals on the weekends. Which if I'm being totally honest with you, pretty much never happens. Because as much as I like to talk a big game with Chris about making pasta from scratch on a Sunday...or trying my hand at a complex Mexican mole on a Saturday morning, I never actually do it. Throwing together a homemade red sauce for pasta or slow cooking pork for carnitas tacos is generally about as crazy as I get. Because weekends are for relaxation...and libations.

So yeah, another toast recipe it is. But you guys, this one is freaking righteous. Especially if you like things that taste like spring. This toast is spring-y AF.

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With a base of pumpernickel, topped off with a mix of an oil marinated goats and sheeps feta and a sprinkling of English peas, pistachios, arugula, and micro greens over that, it's so green it's like almost healthy. Oh, and I must not forget the mint, arugula and pistachio pesto drizzled in the mix too. I told you - it's about as spring as toast gets.

Straight up, I was on another level with each and every bite. 

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Spring Pea and Feta Toast with Mint Pistachio Pesto

Ingredients:

2 slices of your favorite kind of bread

1/2 cup block of feta (burrata is a fine choice too!)

1/2 cup English peas, chilled

10-15 pistachios, shelled

Smidge of arugula and micro greens

2 tablespoons Mint Pistachio Pesto (recipe below)

Directions:

Toast bread and with a heavy spoon or knife, spread feta over top each slice. Top with peas, pistachios, arugula, micro greens, and one tablespoon of pesto. Enjoy!

*Makes 2 toasts

Mint Pistachio Pesto

In a food processor, combine 1 cup arugula, 1/2 cup fresh mint, 1/3 cup freshly grated parmesan, 1/4 cup olive oil, 2 tablespoons English peas, 1/4 cup shelled pistachios, salt, pepper, crushed red pepper, and a clove of garlic. Pulse until smooth and add water to thin to your desired consistency. 

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Easter Sunday Sentiments and a Spring Floral Dress

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