This unusual side dish has double the good green stuff garden peas and edamame. They’re cooked, pureed, and flavored with garlic, mint, lemon, kosher salt, and lots of freshly ground black pepper before being spread on warm ricotta toast. Delicious with a roasted chicken.
- Yield: 8 Servings
- Total Time: 30 Minutes
- 1 pound fresh shelled peas or one 16-ounce package frozen baby sweet peas
- 1 (12-ounce) package frozen shelled edamame (sweet soybeans)
- 1 tablespoon olive oil
- 4 cloves garlic, sliced
- ¼ cup snipped fresh mint
- 2 tablespoons lemon juice
- 1 to 2 teaspoons freshly ground black pepper
- ½ teaspoon kosher salt
- ½ of a 1-pound baguette, sliced and toasted
- 1 cup ricotta cheese
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil (optional)
- In large pot cook peas and edamame in a small amount of boiling water for 5 minutes or until tender. Drain in a colander. Transfer peas and edamame to a food processor; cover and process until almost smooth. Transfer pureed mixture to a serving bowl.
- In small skillet heat oil over medium heat. Add garlic; cook for 1 to 2 minutes or until tender. Add the garlic, mint, lemon juice, 1 to 2 teaspoons pepper, and ½ teaspoon salt to pureed pea mixture.
- For ricotta toasts, spread baguette slices with the ricotta cheese. Arrange on baking sheet. Broil 4 inches from heat for 1 to 2 minutes or until ricotta is warm. Sprinkle with salt and pepper.
- If desired, drizzle peas with olive oil and sprinkle with additional black pepper. Serve with ricotta toasts.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.