Sweet Pea Parmesan Bruschetta With Arugula

Bring a large pot of salted water to a boil. Add the peas and cook until bright green and tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes to thaw.) Drain the peas, transfer them to a bowl of salted ice water to stop cooking and drain again. Reserve some greens for garnish and puree the rest in a food processor with the ricotta, green onion, a drizzle of oil and salt and pepper to taste. Scrape that into a medium saucepan and set it aside.