Ingredients Jump to Instructions ↓

  1. 1 french baguette

  2. 2 cloves garlic

  3. 1 pound sugar snap peas, trimmed

  4. 1 1/2 pound English peas, shelled, or 1 1/2 cup frozen petite peas

  5. 2/3 cup whole milk ricotta cheese

  6. 3 green onions, green parts only, roughly chopped

  7. 1 cup fresh leafy arugula

  8. Parmigiano Reggiano shavings

  9. extra-virgin olive oil

  10. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. Add the peas and cook until bright green and tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes to thaw.) Drain the peas, transfer them to a bowl of salted ice water to stop cooking and drain again. Reserve some greens for garnish and puree the rest in a food processor with the ricotta, green onion, a drizzle of oil and salt and pepper to taste. Scrape that into a medium saucepan and set it aside.


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