Spring Veg with Pea Pesto & Garlic Pangrattato
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Spring Veg with Pea Pesto & Garlic Pangrattato
Recipe By Courtney Roulston
Ingredients
2 bunches asparagus, trimmed
250 g green beans, trimmed
2 cups sugar snap or snow peas, trimmed
4 tbs Squeaky Gate extra virgin olive oil, plus extra to serve
sea salt and black pepper to taste
1 thick piece day old sourdough, torn
2 cloves garlic, peeled
Pea Pesto
2 cups frozen peas, cooked, drained, cooled
1/3 cup blanched almonds
1 cup basil leaves
15 g parmesan, grated
2 tbs lemon juice, plus zest to serve
¼ cup (60ml) Squeaky Gate extra virgin olive oil
Method
Place the bread, 1 clove of garlic, 2 tablespoons of the extra virgin olive oil and a pinch of salt in the bowl of a food processor. Blitz until the bread is rough breadcrumbs and the garlic is combined. Cook the breadcrumbs in a non-stick frying pan over a medium heat for 4-5 minutes, or until golden and crisp. Season and set aside.
For the pesto, place 1 ½ cups of the peas into the base of a food processor along with the remaining garlic, almonds, basil, Parmesan, lemon juice and oil. Blitz until you have a thick bright green pesto. Taste for balance and season as required.
Heat a BBQ orgGrill pan over a medium/high heat. Toss the asparagus, beans and snow peas in the remaining oil and grill for 3-4 minutes, tossing occasionally until the outside has a few char marks.
Spread the Pea pesto onto the base of a serving platter. Top with the grilled vegetables, remaining peas and scatter over crispy pangrattato.
