Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Sweet Pea Dip
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- Level: Easy
- Total: 11 min
- Prep: 10 min
- Cook: 1 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 324
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 44 mg
- Sodium
- 414 mg
- Level: Easy
- Total: 11 min
- Prep: 10 min
- Cook: 1 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 324
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 44 mg
- Sodium
- 414 mg
Ingredients
Directions
- Add the peas to a well salted, large pot of boiling water. Make sure there is way more water than peas, and enough salt for it to taste like the ocean. Boil the peas for about 30 seconds. Remove the peas to an ice bath.
- To a food processor, add the ricotta, lemon zest, Parmesan, and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together, you want to keep a little texture and not make it totally smooth.
- Spoon the mixture into a serving bowl, crack some black pepper over the top and drizzle with extra-virgin olive oil. Serve the pea dip with grilled bread.
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