1. Bring a pot of salted water to a boil and prepare a small bowl of ice water. Blanch the fresh peas in the boiling water for about 90 seconds or until crisp tender. Drain the peas and place in the ice water to stop any further cooking.

2. Heat one tablespoon olive oil over medium-high heat in a sauté pan. Add the shallot, leek, and a 1/4 teaspoon salt. Sauté until translucent and soft, about 2-3 minutes.

3. In a food processor, place the shallot mixture and the peas. Pulse until coarsely chopped. In a medium mixing bowl, combine the ricotta cheese, mint, lemon juice, a dash of white pepper, and a 1/2 teaspoon salt. Fold in the pea mixture.

4. Spread about a 1/4 cup of the pea mixture onto each slice of toast. Top with baby greens, grated parmesan, a drizzle of olive oil, and a sprinkling of salt and pepper.

1. Bring a pot of salted water to a boil and prepare a small bowl of ice water. Blanch the fresh peas in the boiling water for about 90 seconds or until crisp tender. Drain the peas and place in the ice water to stop any further cooking. 2. Heat one tablespoon olive oil over medium-high heat in a sauté pan. Add the shallot, leek, and a 1/4 teaspoon salt. Sauté until translucent and soft, about 2-3 minutes. 3. In a food processor, place the shallot mixture and the peas. Pulse until coarsely chopped. In a medium mixing bowl, combine the ricotta cheese, mint, lemon juice, a dash of white pepper, and a 1/2 teaspoon salt. Fold in the pea mixture. 4. Spread about a 1/4 cup of the pea mixture onto each slice of toast. Top with baby greens, grated parmesan, a drizzle of olive oil, and a sprinkling of salt and pepper.