Ricotta-Pea Spread


  • 2 c. shelled fresh peas
  • 2 tbsp. fresh mint leaves
  • 1 c. ricotta
  • 1 tbsp. extra-virgin olive oil
  • Salt and freshly ground pepper


1. Blanch peas until tender and bright green, about 2 minutes.

2. 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.
3. Spread on toasted baguette slices or serve as a dip with crudité.

Source: Recipe courtesy of Country Living