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betty's italian style pea and parmesan dip

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Sweet peas married with salty parmesan and creamy ricotta cheese to make this dip perfect on it's own, as the base of a bruschetta, on top of a jacket potato or even toss it through pasta for a quick and simple meal. As pea "season" is so short, I use frozen baby peas.

►
yield serving(s)
prep time 5 Min
cook time 5 Min
method Food Processor

Ingredients For betty's italian style pea and parmesan dip

  • 3 cups frozen "baby" peas
  • 1 large fresh garlic clove, minced (about 1 tablespoon)
  • 1/3 cup grated fresh parmesan cheese
  • 1/3 cup full fat ricotta cheese
  • 2 tablespoons good quality olive oil
  • a large pinch of pepper
  • 1 teaspoon good quality olive oil - extra for topping

How To Make betty's italian style pea and parmesan dip

  • 1
    Cook the peas and garlic together by steaming in the microwave. If you don't have a microwave, steam in a steamer above boiling water in a saucepan.
  • 2
    Place the hot peas and garlic in a food processor along with the other ingredients. Process until combined, remove lid, push down the edges and process again.
  • 3
    Pour into a bowl and top with a small drizzle of extra olive oil. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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