SM A SH ED P EA S W ITH
R IC O TTA T O A S T S
For this side dish, black pepper is ground
rather than crushed to add heat and flavor
to the peas w ithout overpowering them.
START TO FINISH: 30 MIN.
i
16-oz. pkg. frozen sweet peas
i
12-oz. pkg. frozen sweet soybeans
(edam am e) shelled
1
Tbsp. olive oil
4
cloves garlic, sliced
2
Tbsp. lemon juice
i
to 2 tsp. freshly ground black
pepper
1/
tsp. kosher salt
V4
cup snipped fresh mint
/2
of a i-lb. baguette, sliced and toasted
i
cup ricotta cheese
Kosher salt and freshly ground black
pepper
Extra virgin olive oil
1
. In large p o t co o k peas a nd soybeans in a
sm a ll a m o u n t o f b o ilin g w a te r fo r 5 m in u te s
o r u n til tender. D ra in ; tra n s fe r to fo o d
processor and puree.
2
. In sm a ll s k ille t h e a t o il o v e r m e d iu m
heat. A d d g a rlic a nd co o k u n til te n d e r, 1 to
2 m in u te s . S tir in to p u re e d peas a lo n g
w ith le m o n ju ic e , p e p p e r, salt, a nd m in t.
3
. M e a n w h ile , fo r ric o tta toasts, spread
to a ste d b a g u e tte slices w ith th e r ic o tta
cheese. A rra n g e o n b a k in g sh ee t and b ro il
a b o u t 4 in ch e s fro m h e a t 1 to 2 m in u te s o r
u n til ric o tta is w a rm . S p rin k le w ith s a lt
a nd pepper.
4
. To serve, d riz z le peas w ith e x tra v irg in
o liv e o il a nd s p rin k le w ith a d d itio n a l b la c k
p epper. Serve w ith sm ashed peas.
MAKES
8
SERVINGS.
EACH SERVING
274 cal, 11 g fat, 16 mgchol,
458 mg sodium, 30 g carbo, 6 g fiber, 15 gpro.
lS)
Added with a light touch, black pepper gives a subtle
fragrant spark to vegetables, cheese dishes, even fruit
anddesserts. Try different peppers, such as sweet and
pungent pink peppercorns or Szechuan pepper, which
is mildly spicy and has a hint of cloves and ginger.
148
FEBRUARY
2010 BETTER HOMES AND
GARDENS
