Smashed peas and edamame with ricotta toasts recipe

Ingredients

• 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)

1. 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.
2. 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.
3. 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.
4. If desired, drizzle peas with olive oil and sprinkle with additional black pepper. Serve with ricotta toasts.