Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In large pot, cook peas and edamame in a small amount of boiling water for 5 minutes or until tender. Drain in a colander. Transfer peas and edamame to a food processor; cover and process until almost smooth. Transfer pureed mixture to a serving bowl.
Heat oil in a small skillet over medium heat. Add garlic; cook for 1 to 2 minutes, or until tender. Add garlic, mint, lemon juice, pepper to taste and 1/2 teaspoon salt to pureed pea mixture.
For ricotta toasts, spread toasted baguette slices with ricotta. Arrange on a baking sheet. Broil about 4 inches from heat for 1 to 2 minutes, or until ricotta is warm. Sprinkle with salt and pepper.
If desired, drizzle pea mixture with olive oil and sprinkle with additional black pepper. Serve with ricotta toasts.