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Ah, the versatile pea. Though not currently in season, I always keep frozen peas on hand, since they store well and organic varieties can be purchased inexpensively.

Serve as a dip, or toss with pasta.

3 cups peas (frozen are fine)
Stock or water as needed for cooking
1/2 cup ricotta
1/2 cup freshly grated Parmesan
1 small clovevteaspoon minced garlic
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

1. Place peas in pan and add enough water or stock to come half way up their height. Cook peas over medium heat for about 3 minutes, or until peas are bright green and tender.

2. Drain peas, reserving liquid, and transfer to food processor or blender. Add olive oil, garlic, Parmesan, ricotta and a teensy bit of cooking liquid to start purée. Blend until smooth, adjusting consistency with reserved liquid as needed.

3. Season with salt and pepper to taste. Serve on toast points.