Sweet Pea Parmesan Bruschetta With Aru..

Cooking Instructions

Bring a large pot of salted water to a boil. Add the peas and cook until bright green and tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes to thaw.) Drain the peas, transfer them to a bowl of salted ice water to stop cooking and drain again. Reserve some greens for garnish and puree the rest in a food processor with the ricotta, green onion, a drizzle of oil and salt and pepper to taste. Scrape that into a medium saucepan and set it aside.

Make the bruschetta by cutting thin slices of the baguette. Drizzle with extra-virgin olive oil and bake in a hot oven until golden brown on both sides. Remove from oven and rub with peeled garlic clove while still warm.

To serve, heap a small spoonful of puree on each piece of the toasted bread and top with a few pieces of the reserved greens (slice the sugar snaps on the angle to make them smaller if necessary). Garnish with a large shaving of truffled pecorino and a leafy piece of arugula.