Peas with Baked Ricotta and Bread Crumbs Recipe
Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves...
Keywords
- ricotta
- pea
- sage
- main
- dinner
- nut free
- vegetarian
- quick
- easy
- weeknight meals
- oven bake
- saute
- spring
- cookbooks
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Cooking tools:
- Oven
- Stove
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Spoon
Ingredients
- Olive oil
- 1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
- 2 to 3 tablespoons fresh bread crumbs
- 4 teaspoons butter
- 2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
- 5 small sage leaves, minced (about 1 1/2 teaspoons)
- 1 1/2 pounds pod peas, shucked (about 1 cup)
- Grated zest of 1 lemon
- Sea salt
- freshly ground pepper
- Chunk of Parmesan cheese, for grating
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