i was recently asked “if you were a vegetable, what kind would you be?” and i decided i’d be a bright, tender, sweet little pea. one of my favorite foods since childhood–really!–i am always shocked when people crinkle their noses at their mention. so, as usual, i wanted to make a dip that would trick people into liking them. (and yes, it’s natural to feel bad for my future children because of moves like this.)
recipe #14: ricotta basil pea dip.
soundtrack: iron and wine’s the shepherd’s dog
ingredients: 1 16 oz. bag of frozen peas (use fresh if you’re lucky enough to find some!), 12 oz. of ricotta, 1/2 lemon, 1/2 cup chopped fresh basil, 2 TBS olive oil, course sea salt and fresh ground pepper.
the plan: thaw frozen peas (i just set mine out for a couple hours in a dish then run under warm water), then toss with olive oil in a small skillet over low heat for a few minutes. add to a food processor with the ricotta, lemon juice from 1/2 a lemon and the fresh basil, and blend until roughly mixed together (i prefer a more rustic, uneven mix but keep going until it’s good for you). add salt and pepper to taste.
i cut up some thin slices of SCRATCHbread’s sourdough bread and toasted with a heavy amount of olive oil for the dippers.
AND THEN I TRIPPED AND DROPPED IT ON THE STUPID GROUND AND TRIED VERY HARD NOT TO CRY PEA-SHAPED TEARS.
luckily, about half of it survived unscathed and ready for ingestion. i thought i could have used less ricotta, but friends liked it the way it was (perhaps pea naysayers?) so maybe add to taste depending on the crowd’s pea fandom. enjoy! and DON’T TRIP.