Recipe of the Week – Pea & Ricotta Dip
This recipe is so easy to throw together and can be used as part of a delicious breakfast/brunch/lunch/snack – it’s so versatile! It can be used as a dip for veggies, or as a spread on toasted pitta with a poached egg for a filling and protein packed start to your day.
Serves 2
Ingredients
- 300g petit pois peas
- 2 tbsp fresh parsley leaves,
- 250g ricotta cheese
- 1 tbsp extra virgin olive oil
- Salt and pepper, to season
Steps
- Blanch the peas for a couple of minutes until tender
- Drain the peas and transfer to a food processor before adding the parsley leaves, ricotta, olive oil and salt and pepper
- Pulse the mixture until a chunky consistency
- Serve immediately in a dish for dipping or use as a spread
