MINTED PEA RICOTTA

images MAKES 2+ CUPS

Spread it on toast, stuff it into Spring Agnolotti (here) or other pasta, or toss it with cooked penne and Cauliflower Mornay Sauce (here).

1 cup fresh or frozen peas

4 roasted cloves garlic (see Pro Tip)

1½ cups (12 ounces) ricotta, such as from Kite Hill

2 tablespoons minced shallots

2 tablespoons shredded (julienne / chiffonade) fresh mint

2 tablespoons finely grated lemon zest

1 tablespoon fresh lemon juice

2 teaspoons sea salt

¼ teaspoon freshly ground black pepper

image If using fresh peas, blanch (boil) them in a small pot of boiling water for 20 seconds. Rinse under cold water to cool them down. If using frozen peas, just thaw them.

image Coarsely chop the cooled peas and transfer to a small mixing bowl.

image Crush or mince the roasted garlic cloves and add to the bowl. Add everything else and mix well. Use immediately or refrigerate for up to 5 days.

Pro Tip

To roast garlic, preheat the oven to 375ºF. Remove the papery skin from a head of garlic and cut about ¼ inch from the top of the head to expose the garlic cloves. Place the head of garlic on a sheet of foil and drizzle a teaspoon or two of olive oil into the cloves to coat them. Wrap in the foil and roast in the oven in a small baking dish until the garlic is golden brown, 40 to 50 minutes. Let cool, unwrap, and squeeze the roasted garlic from the skins. Roasted garlic will keep refrigerated for up to about a week.