Recently, I had some friends over for a braised short rib dinner and lots of wine. I wanted to have something light to start off with that could be easily assembled and showcase spring! I came up with a pea and ricotta bruschetta that was simple and delicious.
There are two parts to this starter the peas and the
herbed ricotta, each of them can be served on their own or utilized in a variety of other ways.
Peas:
(Fresh peas are ideal for this preparation, but when these are not in season frozen peas work just as well!)
1 heaping cup of frozen peas, blanched
Zest of 1/2 a lemon
A large splash of EVOO (about 3 Tablespoons)
Course sea salt and freshly ground pepper to taste
1 Tablespoon of grated Pecorino Romano
Using an immersion blender (or food processor) blend ingredients until just combined, but still chunky. Be careful to not over mix, you want a good amount of texture otherwise it looks like baby food!
Herbed ricotta:
1 Pint fresh ricotta (homemade or store bought)
1/2 Spring onion (green part only)
1/2 teaspoon of fresh thyme, finely chopped
1/2 teaspoon of fresh parsley, finely chopped (use dill or chives too, whatever looks good)
Course sea salt and freshly ground pepper
I finished the top of with extra virgin olive oil, parsley, and lemon zest. Serve with slices of crispy baguette or crackers. Both mixtures can be made into individual spring lasagnas as well. Use between fresh cooked pasta sheets, add fresh green beans and asparagus in between and top with grated Pecorino Romano. Toss it with warm whole wheat pasta, add fresh arugula, corn or tomatoes for extra color (use reserved pasta cooking water to thin out the sauce).
What are your favorite ways to eat peas? Do you have favorite spring time dishes?
Recently, I had some friends over for a braised short rib dinner and lots of wine. I wanted to have something light to start off with that could be easily assembled and showcase spring! I came up with a pea and ricotta bruschetta that was simple and delicious.Peas:
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