Green pea dipping sauce

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 6

This green pea sauce is ready in just 10 minutes. Puree blanched peas with ricotta, Parmesan, mint, and lemon zest in a food processor until smooth and chunky. It's filling yet light, with a velvety texture from the cheese. Serve as an appetizer with crusty bread or crackers, drizzled with olive oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups fresh or frozen peas
1 cup fresh sheep's milk ricotta
Grated zest of half a lemon
0.5 tbsp. grated parmesan
2 tbsp chopped mint
2 tbsp. l. olive oil
Fried bread, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peas, ricotta cheese, lemon zest, Parmesan cheese, mint, white bread

Cooking the dish according to the recipe:

Place the peas in a large pot of well-salted boiling water. (Make sure there's more water than peas and that the water is salty enough, like seawater.) Cook for about 30 seconds. Then transfer them to a bowl of ice.
In a food processor, combine the ricotta, lemon zest, Parmesan, and mint. Drain the peas and add them to the food processor. Process until you have a textured paste; it shouldn't be completely smooth. Season with salt to taste.