2 lbs frozen high-quality sweet peas, defrosted
1 C vegetable stock if using Vitamix/blender
4 fresh lemons
4 shallots, sliced
12 sprigs fresh basil
1 C white wine vinegar
1 C reserved centrifuged “pea water”
Extra-virgin olive oil to taste
Salt and freshly ground white pepper
4 baguette slices, ¼ inch thick
Extra virgin olive oil
1 C baby arugula
2 oz shaved Pecorino-Romano cheese
Salt and freshly ground white pepper
Sprigs of baby basil or 2 Tbsp finely chopped basil, for garnish
Prepping Time: 45 minutes / Cooking Time: 25 minutes (excludes sous vide cooking)
4 servings
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