Directions:
- In a small pot of boiling salted water, blanch the peas. Cook until tender, approximately 1 to 2 minutes (depending on their size). Once cooked, remove peas to a bowl of ice water to stop the cooking process and set their colour.
- In a mortar and pestle, or a small food processor, mash the peas to form a coarse paste. Stir in the ricotta and lemon zest and enough olive oil to reach the desired consistency. Season to taste with salt and freshly ground black pepper.
- To serve, mound purée onto slices of freshly toasted baguette and garnish with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4541.74 Kcal (19015 kJ) | ||
| Calories from fat | 2785.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 309.52g | 476% | |
|---|---|---|---|
| Cholesterol | 887.19mg | 296% | |
| Sodium | 19.39mg | 1% | |
| Potassium | 4933.69mg | 105% | |
| Total Carbs | 187.01g | 62% | |
| Sugars | 153.79g | 615% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 216.96g | 434% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 14.8mg | 493% | |
| Iron | 5.9mg | 33% | |
| Calcium | 3833.4mg | 383% | |
| Amount Per 100 g | |||
| Calories | 3137.49 Kcal (13136 kJ) | ||
| Calories from fat | 1924.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 213.82g | 476% | |
|---|---|---|---|
| Cholesterol | 612.88mg | 296% | |
| Sodium | 13.39mg | 1% | |
| Potassium | 3408.25mg | 105% | |
| Total Carbs | 129.19g | 62% | |
| Sugars | 106.24g | 615% | |
| Dietary Fiber | 1.02g | 6% | |
| Protein | 149.88g | 434% | |
| Vitamin C | 10.2mg | 25% | |
| Vitamin A | 10.2mg | 493% | |
| Iron | 4.1mg | 33% | |
| Calcium | 2648.1mg | 383% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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