Prepare the Peas and Broad Beans as above
In a pestle and mortar, or food processor, add the cooked and podded peas and broad beans, the mint, basil, nutritional yeast, olive oil, pine nuts and a little salt and pepper.
Either bash this mixture up until you get a nubbly texture and everything is amalgamated (if using a pestle and mortar) or blitz just a couple of times in the food processor. You may need to add a little more olive oil if the mixture seems a little dry.
Taste for Seasoning and adjust as necessary
Serve on toasted slices of Baguette to make Bruschetta, or just serve as a dip, with toasted pita bread or tortilla chips.