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.

Reviews


Add a review for Ricotta-Pea Spread

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now