Minty peas are a solid, old-fashioned concept. The reason your granny made them when you were little and why you are still making them today is that they have perfect chemistry.
This recipe is no different. Use freshly blanched peas so they still taste green and crunchy, pour over some good-quality spicy olive oil, tear in some mint leaves, pop on crunchy toast and bring together with crumbly, creamy ricotta. Simple and sublime!
- 2 – 4 thick slices of bread of choice
- 1 cup freshly shelled peas (you can also use defrosted frozen peas)
- 1 tbs good quality, extra virgin olive oil
- 1 small handful mint leaves
- 3 tbs ricotta
- Salt flakes
- Black pepper, freshly ground
- Pop your bread in the toaster.
- Pour boiling water over the peas, leave to soften for a few minutes.
- Drain the boiling water and replace with cold water.
- After the peas have cooled, drain them and dab with some paper towel to dry slightly.
- Pour over the olive oil and mix through.
- Tear over the mint leaves.
- Grab your toast out of the toaster, top with the pea mixture, some nice big chunks of ricotta and season with salt and pepper.