Ingredients Jump to Instructions ↓

  1. 1 pound(s) fresh peas in the pod (or 1 cup of frozen peas) 1/4 cup(s) (loosely packed) fresh mint leaves , chopped Salt and ground black pepper 1/3 cup(s) part-skim ricotta cheese 2 tablespoon(s) freshly grated Parmesan cheese Assorted spring vegetables for dipping, such as cucumber strips, yellow and red pepper strips, and baby carrots

Instructions Jump to Ingredients ↑

  1. Shell peas: run thumb along length of seam to open pod and release peas. In 1-quart saucepan, heat 1 inch water to boiling over high heat; add peas and heat to boiling. Reduce heat to medium; cover and cook 3 minutes or just until peas are tender. Drain peas and rinse under cold running water; drain well. In food processor with knife blade attached, puree peas with mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to small bowl; stir in ricotta and Parmesan. Serve dip, with vegetables, or cover and refrigerate to serve later.


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