2 pounds English peas, shelled
2 pounds fava beans, shelled
Finely grated zest of 1 lemon
Juice of 1 lemon
1/2 cup olive oil, plus more for brushing and drizzling
Coarse salt and freshly ground pepper
1 large baguette or crusty bread, cut on the bias into 1-inch slices
1/2 bunch mint, thinly sliced, plus more mint leaves for garnish
1 ball burrata cheese
Bring a medium pot of salted water to a boil, then blanch the peas until tender, about 1 to 2 minutes. Use a slotted spoon to transfer the peas to an ice water bath to stop cooking. Drain and pat dry.
In the same pot, bring the water back to a boil and add fava beans. Cook for 1 minute and transfer to the ice water bath. Drain. Using a small pairing knife, peel the outer, waxy shell to release the fava beans.
In a medium bowl, combine peas, favas, lemon zest and juice, and olive oil. Season with salt and pepper and set aside.
Preheat the broiler. Brush the bread on both sides with olive oil and season with salt. Place slices on a broiler pan or baking sheet and broil, flipping once, until lightly toasted, about 2 minutes per side.
Just before serving, toss the mint with the peas and favas. Place the burrata on a platter and spoon the fava and pea mixture around. Arrange the toasted bread on the platter, garnish with mint leaves and olive oil, and serve.
This recipe has been updated — originally published April 2012.