Smashed Peas with Ricotta Cheese

Freshly ground black pepper adds heat and flavor
to sweet peas, soybeans, and sauteed garlic.

Ingredients:
1 16-oz. pkg. frozen sweet peas
1 12-oz. pkg. frozen sweet soybeans (edamame) shelled
1 Tbsp. olive oil
4 cloves garlic, sliced
2 Tbsp. lemon juice
1 to 2 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1/4 cup snipped fresh mint
1/2 of a 1-lb. baguette, sliced and toasted
1 cup ricotta cheese
Kosher salt and freshly ground black pepper
Extra virgin olive oil

Directions:
In large pot cook peas and soybeans in a small amount
of boiling water for 5 minutes or until tender.
Drain; transfer to food processor and puree.
In small skillet, heat oil over medium heat.
Add garlic and cook until tender, 1 to 2 minutes.
Stir into pureed peas along with
lemon juice, pepper, salt, and mint.
Meanwhile, for ricotta toasts, spread toasted baguette
slices with the ricotta cheese.
Arrange on baking sheet and broil about
4 inches from heat 1 to 2 minutes
or until ricotta is warm.
Sprinkle with salt and pepper.
To serve, drizzle peas with extra virgin olive oil and sprinkle with additional black pepper. Serve with smashed peas. Makes 8 servings.