Smashed Peas on Toast

Ingredients
1 c. shelled peas (roughly 3/4 lb)
1 tbsp. olive oil
2 tbsp. garlic scapes
1 tbsp. honey
1 tsp. fresh thyme
salt and pepper
2 tbsp.  ricotta cheese
2 slices bread
spinach
egg (could be hardboiled, poached or fried!)
parmesan
Olive oil

Directions
In a skillet, heat olive oil over medium heat. Add in olive oil and garlic scapes,sautéing until tender. Stir in peas and let cook until tender, 3-4 minutes. In a food processor, combine peas, honey, thyme, salt, and pepper. Pulse until peas begin to smooth out. Add in ricotta cheese and pulse until combine.
Lightly toast the bread and layer with spinach, pea mixture, and hard boiled egg. Sprinkle with parmesan cheese and olive oil to serve.

Garlic Scape & Arugula Pesto

Ingredients
2 c. arugula, packed tightly
2 c. garlic scapes, cut into 2-inch pieces and packed loosely
2 tbsp. parmesan, preferably freshly grated
¾ c. olive oil
¼ tsp. salt

Directions
Process all ingredients except oil in food processor, until coarsely chopped. Then, slowly add the olive oil as you continue to process the pesto. May be frozen up to a year.