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Lunch: Ricotta-Pea Spread
Inventive Ideas for Spring Peas. Recipe by Amanda Freitag, executive chef at the Harrison in New York City.
Ingredients
2 c. shelled fresh peas
2 tbsp. fresh mint leaves
1 c. ricotta
1 tbsp. extra-virgin olive oil
Salt and freshly ground pepper
Instructions
Blanch peas until tender and bright green, about 2 minutes.
Drain peas and transfer to food processor. Add mint, ricotta, and olive oil and pulse until mixture reaches a slightly chunky consistency. Season with salt and pepper.
Spread on toasted baguette slices or serve as a dip with crudité.
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Nutrition Facts
Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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