If I had a recipe corridor of fame, this one can be the primary inductee…
I first wrote about smashed peas with mint, a basic spring pairing, in 2010, after my good friend Todd served it to me in dip form alongside a bowl of pita chips. I’ve since deconstructed the dip — evenly fork-mashing the peas, mint, Parm, and olive oil — and served as a facet subsequent to fried fish; I’ve thinned it out to make a pesto and tossed with spaghetti; and I’ve executed it the way you see above. Principally, unfold on crusty bread, avocado-toast type, and topped with dollops of ricotta. When ready this manner, it’s completely dinner, and a easy one at that, particularly when you serve it with a seven-minute egg, as I did final night time.
Be aware: In relation to inexperienced peas, keep in mind that recent, candy English peas are elusive even in peak season, and you might be nearly at all times higher off going with their frozen counterparts, that are flash-frozen at optimum ripeness. This isn’t the case with sugar snaps and snow peas; choose these up on the farmer’s market by the bushel!
Smashed Pea Toasts with Ricotta
Makes 4 medium toasts
1 cup frozen peas, fully thawed (you may run underneath heat water in a strainer to expedite)
2/3 cup loosely packed recent mint leaves
2 heaping tablespoons recent Parmesan
the juice from 1/2 lemon (about 2 tablespoons)
1/4 cup olive oil, plus extra drizzling
1/4 teaspoon kosher salt
4 slices crusty sourdough (sliced not too skinny, not too thick)
4-5 tablespoons complete milk ricotta
freshly floor black pepper
Add peas, mint, Parmesan, lemon juice, olive oil, and salt to a blender or a mini meals processor. Course of till it comes collectively and is the consistency of guacamole.
In the meantime, toast the sourdough. Divide smashed peas among the many 4 toasts, then dollop with a spoonful or two of ricotta. Drizzle with olive oil and season with a number of grinds of black pepper.