Servings: a light supper for 2
When faced with a cup of just-shucked fresh peas, try this simple, light dinner, cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs.
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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.
Reprinted with permission from Vegetable Literacy by Deborah Madison, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
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