Fresh Pea & Ricotta Tartine

This vegetarian lunch recipe calls for peas, but try the ricotta-topped toasts with any vegetable you have on hand. We love asparagus in spring and Brussels sprouts come fall!

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  • Makes: 6 servings
  • Hands On: 25 mins
  • Total Time: 35 mins

Fresh Pea & Ricotta Tartine

Directions

  1. Whisk ricotta in a medium bowl for 30 seconds; season with salt and black pepper. Bring a large pot of salted water to boiling. Add peas. Cook 3 minutes or until bright green and crisp-tender. Drain in a colander; rinse with cold water. Drain well.
  2. In a small skillet heat oil over medium heat. Add shallot. Cook 7 minutes or until softened and just golden, stirring occasionally. Remove from heat.
  3. Spread toasted bread slices generously with ricotta. Toss peas and pea shoots together; mound over ricotta. Spoon shallot mixture over all. Drizzle with vinegar. Sprinkle with flaky sea salt.
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Nutrition Facts (Fresh Pea & Ricotta Tartine)

  • Per serving:
  • 336 kcal ,
  • 14 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 36 mg chol. ,
  • 559 mg sodium ,
  • 37 g carb. ,
  • 5 g fiber ,
  • 5 g sugar ,
  • 16 g pro.
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