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Pea and basil dip with ricotta
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 149
  • Fat about 10g
  • Carbohydrates about 8g
  • Protein about 6g
This is needed
This is needed for 4 people
To blanch the peas
  • 200 g frozen peas
  • water, boiling
  • 2 tbsp olive oil
  • 1.5 bunches basil, roughly chopped
  • 1 organic lemon, use the grated zest and 2 tbsp of juice
  • 125 g ricotta
  • 0.75 tsp chilli flakes
  • 1.25 tsp salt
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And that's how it's done
And that's how it's done
To blanch the peas
Blanch the peas in boiling water for approx. 2 mins., refresh in ice-cold water, drain, set aside 1 tbsp.
Puree the peas with the lemon zest, lemon juice, basil and oil. Stir in the ricotta, season and plate up. Garnish with the reserved peas and basil.