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Crostini With Garden Puree And Parmigiano Recipe

Nutrition per serving    (USDA % daily values)
CAL
52
FAT
4%
CHOL
2%
SOD
3%

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Ingredients for 25 servings

1/2 pound haricots verts or tender green beans, trimmed

Kosher salt and freshly ground black pepper

1/2 pound sugar snap peas, trimmed

1 pound English peas, shelled, or 1 cup frozen petite peas

A block of Parmigiano-Reggiano, for shaving

Extra-virgin olive oil

1/2 pound asparagus, tough ends trimmed

1 baguette, sliced thin, or 25 to 30 slices country bread

3 green onions, green parts only, roughly chopped

2/3 cup ricotta cheese

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