I created this recipe a few years back originally intended for a ravioli stuffing. It was delicious in the ravioli but I came to realize the the spread was good enough to stand on its own.
As a child, I hated peas. I would go to extreme measures to pick them out of anything and everything. But as they say, your taste buds change every two years (I don't know if that is true or not but it sounds about right) and as an adult, I have come to love peas.
This is a perfect summer dip. Try to use fresh peas if possible but frozen will work fine. I was planning on grilling the bread but we are fresh out of propane, so the broiler had to do. If you want to get even more creative, try adding some crumbled bacon bits or hard boiled egg on top.
Don't overcook the peas. Nothing is worse than dark green, mushy veggies. You want to keep them a vibrant green!
Fresh Ricotta Parmesan Pea Spread
1 1/2 cups peas
1 1/4 cups ricotta cheese
1 cup fresh grated parmesan
1 teaspoon lemon zest
1/2 teaspoon red pepper flakes
3 cloves of garlic, crushed
salt and pepper to taste
Add peas, ricotta, parmesan, lemon zest, red pepper and garlic to food processor. Pulse until combined. Keep the peas somewhat intact as you want to have some texture in this spread.
Serve this with french bread, pita bread, crudites or crackers. Garnish with some olive oil, peas and shaved parmesan cheese.