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Photo of Broad bean and pea smash with ricotta by WW

Broad bean and pea smash with ricotta

6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Spread your toast with this tasty topping that's green, gorgeous and good for you.

Ingredients

Beans, broad, raw

2 cup(s), or frozen, trimmed

Frozen green peas

1 cup(s)

Red onion

1 small, coarsely chopped

Balsamic vinegar

1 tbs, white

Olive oil

2 tsp

Fresh mint

⅓ cup(s)

Reduced-fat ricotta cheese

100 g

White sourdough bread

240 g, 8 slices, toasted

Instructions

  1. Boil, steam or microwave broad beans and peas, separately, until tender. Peel and discard broad bean skins.
  2. Place broad beans and peas in a food processor and process until coarsely chopped. Add onion, vinegar, oil and 1⁄3 cup mint and process until finely chopped. Add ricotta and pulse until just combined. Season with salt and freshly ground black pepper.
  3. Toast sourdough. Serve toast spread with ricotta mixture and topped with remaining mint and rocket.

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