In a food processor, combine 1 cup of frozen peas, ½ cup of optional pea shoots, ½ cup of grated parmesan cheese, 2 tablespoons of extra virgin olive oil, the juice of 1 lemon, half a clove of garlic, a pinch of salt, and black pepper. Pulse the mixture until it forms a rough paste, keeping some texture for a delightful bite. Scrape down the sides as necessary and set aside.

Preheat your broiler to high. Slice ciabatta bread into ½-inch thick pieces and arrange them on a baking sheet. Drizzle both sides with olive oil. Broil for 2-3 minutes on each side or until golden brown and crispy, watching them closely to prevent burning. Once toasted, lightly rub the remaining half clove of garlic on the warm bread.

Spread a generous layer of pea pesto over each slice of toasted ciabatta. Garnish with additional parmesan cheese, a sprinkle of lemon zest, and optional pea shoots. Drizzle with more olive oil and finish with a crack of black pepper.