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- Pea and basil dip with ricotta
Pea and basil dip with ricotta
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
Dip
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- 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
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.
Dip
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.
