Tomato and Field Peas With Garlic Aioli

1. Shell field peas, blanch for three minutes and shock in bowl of ice-cold water. Cut the tomatoes into one-inch chunks.
2. Combine the legumes and tomatoes.
3. Cut the basil into long, thin strips, combine with mint, and scatter over. Season with salt and pepper and drizzle oil.
4. Carefully toss the ingredients, coating thoroughly with the oil.  Adjust seasoning and serve immediately with the garlic aioli.

Garlic Aioli

1. In a food processor, combine the first five ingredients and pulse together.
2. With the motor running, slowly drizzle the oil through the feed tube. If the mixture seems too thick, add a tablespoon or two of boiling water.
3. Fold in the roasted garlic.