I used to hate peas growing up. I’d always pick them out of my pav bhaji, my samosas, amd my mattar paneer.
Turns out I judged them prematurely.
They can be incredibly sweet and creamy, which makes them great for soup or toasts like this. The lemon, garlic, and mint really brighten up the peas and the pistachios add crunch.
I initially thought I’d need ricotta for sure but the pea spread is plenty creamy and rich on its own. The ricotta is totally optional, so this recipe could work for the vegan and dairy-free friends.
I used fresh peas because I had them on hand, but frozen peas would work just as well, which means you could make this year-round.
- 1 1/2 cups frozen or blanched fresh peas*
- 1/2 cup pistachios
- 15 mint leaves
- Juice and zest of 1 lemon
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon black pepper
- 2 teaspoons minced garlic or garlic paste
- 1/2 cup whole milk ricotta cheese
- 4 large slices sourdough bread
- Optional: chili flakes, olive oil for serving
*To blanch peas, place in boiling water and remove when tender (about 1 1/2 minutes). Place in ice bath to cool, then drain.
- Combine peas, lemon zest, lemon juice, garlic, mint, pistachios, olive oil, salt, and pepper in food processor and pulse until coarse paste forms (about 2 minutes). It’s okay if you have chunks in your mixture.
- Drizzle olive oil on bread. Using a toaster oven or grill pan, toast until bread is crispy and golden brown.
- Spread about 2 tablespoons of ricotta (if using) and 2 tablespoons of pea picture on each slice of bread. Drizzle with olive oil and chili flakes, if desired. Serve immediately.