Heat a medium-size pot of salted water.

Prepare Gremolata: Heat 2 tablespoon olive oil in a pan. Add the white parts of the spring onions and cook until lightly browned, stirring occasionally. Season with salt. Spoon transfer to a paper towel to soak up excess oil. Let cool. Add the cooked onion to a small bowl with other gremolata ingredients, including the uncooked green parts of the spring onion. Mix well and set the mint gremolata aside.

Skip this step if using frozen peas. Prepare a large bowl with ice and water. Blanch the English peas in a pot of boiling water (use a strainer) for 2 -3 minutes. Shock peas by removing from heat and placing them in the cold water. This will stop them from cooking further and cool them off for the next step.

Place the peas, and the rest of the pea spread ingredients in a food processor. Blend until creamy smooth, or somewhat chunky if you prefer.

Toast the pine nuts on low heat in a small pan or oven.

Toast the baguette slices until golden brown. Remove from the toaster and rub with a garlic clove for a little extra flavor.

Top each toast in order with pea spread, gremolata, pine nuts, and extra parmesan if desired.