Shell the fresh peas.

Crush the shelled peas in a mortar, a few at a time, until coarsely mashed.

Add half of the fresh mint leaves to the crushed peas.

Add a pinch of salt to the mixture.

Continue to mix in the mortar to form a thick paste.

Transfer the pea and mint paste to a large bowl.

Add 2-3 tablespoons of olive oil to the paste to make it easily spreadable.

Incorporate the grated Parmesan cheese into the mixture until well combined.

If the paste is too thick, add a little more olive oil to thin it out.

Pour in 3/4 of the lemon juice and mix thoroughly.

Season the pea mixture with salt and pepper to taste.

Toast the sourdough bread slices on both sides until golden brown.

Spread the mashed pea mixture evenly on each slice of toasted bread.

Cover each slice of bread with half of a buffalo mozzarella ball.

In a separate bowl, season the pea shoots and remaining mint leaves with the remaining lemon juice, 1 tablespoon of olive oil, salt, and pepper.

Arrange the pea shoot and mint salad on top of the mozzarella-covered crostini.