Smashed peas on ricotta toast
The first peas of October, half of which never make it home from the garden. For the survivors: this five-minute spring lunch.
🌱 Spring⏱ 10 minutes🍽 serves 2
Ingredients
- 2 cups podded peas (or a mix of peas and sliced snow peas)
- A handful of mint leaves
- Zest and juice of half a lemon
- Olive oil
- 200g ricotta
- 2 thick slices of good bread
- Salt, pepper, chilli flakes if you like
Method
- Blanch the peas for 90 seconds in boiling salted water. Drain, keep a splash of the water.
- Smash roughly with a fork (or pulse once or twice) with the mint, lemon zest, a squeeze of juice, olive oil and salt. Loosen with pea water — you want rubble, not purée.
- Toast the bread, drag it with olive oil, spread thickly with ricotta, pile the peas on. Pepper and chilli over the top.
Spring in eight minutes. If your peas are truly fresh they barely need the lemon — taste one raw and decide.
From the garden: peas, snow peas, mint