Preheat the oven to 190C/170C Fan/Gas 5.
Spread the crushed garlic onto the sourdough slices, drizzle with a little olive oil and bake in the oven for 5 minutes, or until slightly golden brown.
Meanwhile, heat the remaining olive oil in a pan, add the spring onions and cook for about 1 minute over a medium heat stirring occasionally. Add the peas and lemon rind and cook for a further 2-3 minutes until the peas are cooked and then remove from the heat.
Crush the peas slightly with a potato masher, season with some salt and pepper and stir in the basil and half the chopped parsley.
Remove the toasts from the oven and spread the Nduja sausage evenly over them.
Return the Nduja toasts to the oven and bake for 3-4 minutes taking care not to over brown the Nduja.
Remove from the oven and top the toasts with the pea and spring onion crush and scatter over the remaining chopped parsley.
Tip: these toasts can also be topped with a poached egg – great for a brunch dish.