Scape Pesto Crostini, Goats Cheese, Sugar Snaps

1 small bundle tender scapes (enough to make 1/2 cup scapes cut into pea-sized pieces)

1 Tbs. shelled sugar snap peas

1 Tbs. shelled, roasted, unsalted peanuts

1 Tbs. chopped cilantro

4-5 Tbs. or so olive oil

1-2 Tbs. finely grated Parmesan

salt and pepper

For the crostini:

Toasted slices of baguettes

Olive oil

Scape pesto

Long Lane goat’s cheese (from Olio di Melli)

Sugar snap pea shells, cut into thin long slivers

Red chili flakes

Sprigs of cilantro

Pesto first:

Remove tough topknots from scapes, and any stalk ends that don’t cut easily. Cut tender stems into pea-sized pieces. De-string pea pods and shell the peas, setting aside empty shells for crostini. Put scapes, nuts, shelled peas and cilantro in a food processor. Whiz to a rough puree, stopping as necessary to scrape down sides. Add oil gradually, and process until pesto is the texture you like. Mix in Parmesan cheese and seasonings to taste. If not using right away, keep pesto in a bowl, covered with plastic film. Or store under a light film of oil in a screw-top jar.

Next, the crostini:

Brush slices of crostini with a wisp of olive oil and grill till crisp. Spread thickly with pesto and add a spoonful of goat’s cheese. Sliver the pea shells and scatter over cheese along with the odd left-over pea. Add a few chili flakes and small cilantro leaves, including any flowers. Eat as an appetizer or snack.