Toast with Lemony Pea Mash

Ingredients

• 6 servings pepper black freshly ground
• 12 slices ciabatta bread country-style toasted
• 0.3 cup parsley fresh
• 2 tablespoons chives fresh chopped
• 2 cups peas fresh frozen shelled thawed (from 2 pounds pods)
• 1  garlic clove quartered
• 6 servings kosher salt 
• 1 tablespoon juice of lemon fresh ()
• 1 tablespoon simple preserved lemons divided finely chopped (from)
• 3 tablespoons olive oil extra virgin extra-virgin divided plus more for toast
• 0.3 teaspoon pepper red crushed plus more for serving

Equipment

• food processor
• bowl
• sauce pan

Directions

1. Combine garlic, parsley, 1 tablespoon oil, a pinchof salt, and 1/2 cup water in a small saucepan.
2. Add peas and cook over medium heat,stirring occasionally, until peas are tender,about 5 minutes for fresh peas, about2 minutes for frozen.
3. Drain, reservingcooking liquid.
4. Transfer pea mixture to a food processor;pulse until a coarse paste forms.
5. Transferto a medium bowl; mix in chives, 1/2 tablespoonspreserved lemon peel, 1 tablespoon lemon juice,1/4 teaspoon Aleppo pepper, and 2 tablespoons oil. Stirin reserved cooking liquid by tablespoonfulsuntil mixture is still thick but spreadable.Season pea mash with salt, black pepper,and more lemon juice, if desired.
6. Drizzle toast with oil; top with pea mash,sprinkle with remaining 1/2 tablespoons preservedlemon peel and more Aleppo pepper, anddrizzle with more oil.
7. DO AHEAD: Pea mash can be made 1 dayahead. Cover and chill.