dear cooks,

You've come to trust Giada for her authentic Italian recipes passed down from her family—but updated with modern twists. Now, in Giada at Home, she shares recipes inspired by both her Italian heritage as well as by her upbringing in Los Angeles. The result is food that's grounded in the traditions of Italy but lightened and inflected with California style. Game Hens get roasted with citrus and herbs, grilled asparagus is paired with melon, and lamb chops are basted with honey and balsamic vinegar. Whether you choose to go classic or contemporary—or a little of both—you'll find easy-to-make, delicious meals for weeknights and weekend celebrations.

Clarkson Potter/Publishers

pea pesto crostini

4 to 6 servings

I don't keep a lot in my freezer, but one thing you'll always find there is a package of frozen peas. They're sweet, they have a lovely green color, and when puréed they can satisfy a craving for a starchy food. If you're not a big fan of peas, at least give this a try. I think it's going to be your new favorite thing. I can't resist eating it straight out of the bowl!

Ingredients:

• 1 (10-ounce) package frozen peas, thawed
• 1 garlic clove
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• ⅓ cup olive oil
• 8 (½-inch-thick) slices whole-grain baguette or ciabatta bread, preferably day-old
• 8 cherry tomatoes, halved, or 1 small tomato, diced

For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add ⅓ cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper, if needed. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan over medium-high. Brush both sides of each of the bread slices with the remaining ⅓ cup olive oil and grill until golden, 1 to 2 minutes. Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves and serve.