This green pea sauce is prepared in just 10 minutes. Grind the blanched peas with ricotta in the food processor, parmesan, mint, lemon zest to a puree with in small pieces. It turns out quite satisfying, but easy, with the velvety texture that the cheese gives it. Serve as appetizer with crispy slices of bread or crackers by sprinkling sauce оливковым маслом. 
Time: 10 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. fresh or frozen peas
- 1 tbsp. fresh ricotta from sheep’s milk
- Grated zest of half a lemon
- 0.5 tbsp. grated parmesan
- 2 tbsp. l chopped mint
- 2 tbsp. l olive oil
- Toasted bread for serving
Recipes with similar ingredients: peas, ricotta cheese, lemon zest, parmesan cheese, mint, white bread
Recipe preparation:
- Pour the peas into a large pot with well salted boiling water. (Make sure that there is more water than peas and that there is enough as salty as sea water). Cook the peas for about 30 seconds. Then put it in a bowl of ice.
- In a food processor, mix ricotta, lemon zest, parmesan and peppermint. Drain the peas and add them to the food processor. Grind to make a paste with a texture; she should not be absolutely homogeneous. Salt to taste.
- Transfer the mixture to a serving bowl, sprinkle with black on top pepper and drizzle with olive oil. Serve pea dip sauce with fried bread.
