1lb frozen puff pastry, defrosted in the fridge and rolled out
6oz fresh green peas (shelled if they aren't already!)
1 cup fresh ricotta, drained
3 tbsp finely chopped fresh mint
1 tsp minced lemon zest
Salt and freshly ground pepper
1/4 cup fresh flat-leaf Italian parsley, chopped
2 scallions, trimmed and sliced thinly on the diagonal
Fresh lemon juice
Preheat the oven to 400F. Place pastry on a baking sheet lined with parchment paper and bake for 12 mins, until puffed. Remove from the oven and cover with a new layer of parchment paper and lay another baking tray on top, to create a sandwich. Bake for another 12 mins, until golden. Remove from oven, take off top baking tray and paper and let cool.
Bring a small pot of salted water to the boil and cook peas for 3 mins. Drain and rinse under cold water to stop cooking. Reserve 1/3 cup and set aside. Process the remaining peas in a food processor with the ricotta and 1 tbsp of the chopped mint to make a chunky puree. Stir in the lemon zest and season well with salt and pepper.
In a small bowl combine the parsley, 2 tbsp mint, scallions and reserved peas. Season with salt and lemon juice. Spread the ricotta mixture over the pastry and top with the parsley mixture. Cut into pieces and serve right away. If serving with arugula, you can add a simple vinaigrette of olive oil, lemon juice, salt and pepper to the lettuce before serving.
Serves 8 as a starter or many as a canape