Recipe courtesy of Giada De Laurentiis
Save Recipe Print
12 min
10 min
2 min
4 to 6 servings




Pesto: Pulse together the peas, garlic, Parmesan and salt and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with salt and pepper, to taste. Transfer the pesto to a small bowl and set aside.

Crostini: Preheat a stovetop griddle or grill pan on medium-high heat.

Brush both sides of the sliced bread with olive oil and griddle until golden, about 1 to 2 minutes.

Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with tomato and serve.

*Cook's Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in the oven at 300 degrees F until slightly crisp, about 5 minutes.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Cheesy Gnocchi Casserole with Ham and Peas

Recipe courtesy of Food Network Kitchen

Spring Pea and Ricotta Crostini with Fava Beans

Recipe courtesy of Anne Burrell

Garlicky Green Beans and Peas

Recipe courtesy of Sandra Lee

Pork Medallions with Beans and Rice and Mushy Peas

Recipe courtesy of Herb Mesa

Garlic and Herbed Early Peas and French Beans

Recipe courtesy of Sandra Lee

Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas

Recipe courtesy of Le Bernardin Cookbook

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories