Rating: 5 Number of servings: 8 Per Serving 117 calories Fat 8 g Carbs 8 g Protein 4 g See full nutrition!

2 1/2 cups fresh English Peas 1/4 cup mint 1/4 grated Parmigiano-Reggiano 1 small fresh garlic clove small lemon, washed 1 tablespoon ricotta 1/4 cup olive oil kosher salt

1 of 2

7/5/2013 12:43

Let dry for 10 minutes. Add the ricotta. Drain. Continue until the peas are cooled off. Pulse until blended. 4. 9. Season to taste with kosher salt. Drain. 7. 10. Add the peas and cook for 2 minutes. mint. Pulse until mixed well. Parmigiano-Reggiano. and garlic to a food processor. Serve on toasted slices of bread with a sprinkle of cheese and a drizzle of olive oil 2 of 2 7/5/2013 12:43 . 6. I add ice as well. 5. 11. Add the peas. 3. With the food processor running add the olive oil. mix for 30 Instructions 1. 8.http://chezus. Zest the lemon using a microplane. 2. Bring a pot of salted water to boil. Immediately cover with very cold water.

Sign up to vote on this title
UsefulNot useful