Pea and mint puree with lemon and ricotta is a beautifully light dip to serve with crudités. I recently served it as an alternative alongside a stronger salsa verde with radish leaves. Frozen peas are such a handy staple to have on hand, don’t you think? The eschallot, which is sautéed before cooking with the peas, adds another layer of flavour, but feel free to leave this out if you’re short on time. I love the subtlety of the ricotta and lemon. However, if you don’t have ricotta, substitute with natural yoghurt, marscapone or cottage cheese.
Mint and pea puree with lemon and ricotta is delicious smeared on toasted with some chopped tomatoes or a poached egg. Here’s the recipe for the salsa verde with radish leaves if you’d like to serve both! https://atamandastable.com.au/salsa-verde-with-radish-leaves/
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Pea and Mint Puree with Lemon and Ricotta
- 1 eschallot, peeled and chopped substitute with 1/2 brown onion
- 1 1/2 cups frozen peas
- 1 1/2 cups mint leaves, washed and chopped
- 1 lemon, zest and juice
- 2 tbsp ricotta
- 2 tbsp olive oil
- flaked sea salt and freshly ground black pepper
- Sauté the eschallot in olive oil over a medium heat for about 10 minutes until soft.
- Add the water, bring to the bil, add the peas and cook for 3 minutes.
- Drain the peas and eschallot and tip into a bow. Allow to cool for about 10 minutes.
- Add the mint, ricotta and lemon zest an mix with a handheld blender.
- Add half the lemon juice and season to taste. The dip might need more seasoning if you haven't added the eschallot. Add the remaining lemon juice if you think it needs it. Refrigerate in an airtight container until ready to serve.