- 1 1/2 cups fresh or frozen sweet peas
- 1 1/2 tablespoons fresh mint leaves
- 2 tablespoons olive oil
- 2 cups yellow onion, thinly sliced
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1 French-style baguette
- 2 garlic cloves, crushed
- 1 cup part-skim ricotta cheese
1. Boil peas for 4 minutes and transfer to a large bowl of ice-cold water; drain.
2. In a food processor combine the peas and mint. Cover and process until almost smooth.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onions. Reduce heat to medium-low. Cook and stir until onion s are golden, about 15 to 20 minutes. Lightly season with salt and pepper and set aside.
4. Slice the baguette on a bias, brush the slices of bread with remaining oil and toast under a broiler or on a grill. Rub the toasted bread with the crushed garlic.
5. Spread each slice of baguette with ricotta cheese. top with a spoonful of crushed sweet peas and a few of the caramelized onions.
- For a chunkier mash, we pour the cookes peas into a zip-top bag and let Parker smoosh them with a rolling pin.
Nutrition Facts Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 114, Fat, total (g): 3, chol. (mg): 5, sat. fat (g): 1, carb. (g): 16, Monounsaturated fat (g): 2, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 1, sugar (g): 2, pro. (g): 4, vit. A (IU): 185, vit. C (mg): 7, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 15, Cobalamin (Vit. B12) (µg): , sodium (mg): 183, Potassium (mg): 86, calcium (mg): 52, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.