Name: Peas with Baked Ricotta and Bread Crumbs
Yield: A light supper for 2
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 and freshly ground pepper; Chunk of Parmesan cheese, for grating

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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 and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. After scanning the possibilities, I end up cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs. This is one of my favorite dishes.

With Pasta:

Cook 1 cup or so pasta shells in boiling, salted water. Drain and toss them with the peas, cooked as above, and then with the ricotta. The peas nestle in the pasta, like little green pearls.

Recipe notes

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