SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Smashed Peas with Ricotta Toasts

Makes: 8 servings
Start to Finish 30 mins
Smashed Peas with Ricotta Toasts
Ingredients
  • 1 16  ounce package  frozen sweet peas
  • 1 12  ounce package  frozen sweet soybeans (edamame) shelled
  • 1  tablespoon  olive oil
  • 4  cloves garlic, sliced
  • 2  tablespoons  lemon juice
  • 1 - 2  teaspoons  freshly ground black pepper
  • 1/2  teaspoon  kosher salt
  • 1/4  cup  snipped fresh mint
  • 1/2 1  pound  baguette, sliced and toasted
  • 1  cup  ricotta cheese
  •  Kosher salt and freshly ground black pepper
  •  Extra virgin olive oil
Directions

1. 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.

2. 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.

3. 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.

4. To serve, drizzle peas with extra virgin olive oil and sprinkle with additional black pepper. Serve with smashed peas. Makes 8 servings.

Nutrition Facts (Smashed Peas with Ricotta Toasts)
  • Servings Per Recipe 8,
  • cal. (kcal) 274,
  • Fat, total (g) 11,
  • chol. (mg) 16,
  • sat. fat (g) 3,
  • carb. (g) 30,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 5,
  • pro. (g) 15,
  • vit. A (IU) 1409,
  • vit. C (mg) 20,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 458,
  • Potassium (mg) 183,
  • calcium (mg) 151,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe