Pea and basil dip with ricotta

Name: Pea and basil dip with ricotta
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g ricotta; 200 g frozen peas; 1 organic lemons; 1 ½ bunch basil; water; 2 tbsp olive oil; ¾ tsp chilli flakes; 1 ¼ tsp salt

Spring

Total: 20 min. | Active: 20 min.

vegetarian, gluten-free, Low Carb

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Ingredients

for 4 person

To blanch the peas
200 g	frozen peas
	water, boiling

Dip
1	organic lemon, use the grated zest and 2 tbsp of juice
1 ½ bunch	basil, roughly chopped
2 tbsp	olive oil
125 g	ricotta
¾ tsp	chilli flakes
1 ¼ tsp	salt

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.

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