Peas and Herby Ricotta on Toast
By OcadoLife
Published on 17 June 2024
Give peas a chance to shine in this fresh, zingy combo of Peas and Herby Ricotta on Toast. Created
by food stylist and The Shortcut Cook author Rosie Reynolds, it makes a speedy light lunch, or try
cutting into smaller pieces and serve as a nibble with drinks. The creamy ricotta and pea mix is also
delicious stirred through cooked pasta. Simply add a splash of pasta water to loosen.Time and servings
15 minsTotal time
4Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 275g frozen petits pois
- 15g mint, leaves picked and finely chopped
- 15g flat-leaf parsley, finely chopped
- 2 salad onions, chopped
- 1 (250g) tub ricotta
- 1 lemon, zested and juiced
- 4 slices sourdough, lightly toasted
- 4 drizzles olive oil, to serve (optional)
- 4 small pinches chilli flakes, to serve (optional)
Method
Step 1
Put the petits pois in a bowl and cover with just-boiled water. Leave to stand for 5 mins; drain and refresh under cold running water.Step 2
Meanwhile, combine the mint, parsley, salad onions, ricotta and lemon zest and juice in a bowl; mix well and season. Gently fold in three-quarters of the petits pois.Step 3
Divide the ricotta and pea mixture between the toasts, then spoon over the remaining peas. Finish with a drizzle of oil and a pinch of chilli flakes, if you like. Cover and chill leftover mixture for up to 3 days.