Peas, Fava Beans & Herb Flowers with Lemon Ricotta Cream
Recipe Type: Appetizer
Cuisine: Italian
Serves: 4
Shelling and blanching fresh peas and fava beans can entail some work but the rewards are at the end when you take your first taste of this fresh and light vegetable appetizer. But since these fresh pods are seasonal, you can also enjoy them all-year round by using frozen alternatives. Placed on a bed of lemon ricotta cream, you will love the combination of lemony hint.
  • 1-1/2 cups (225 g) peas (taken from 1 pound fresh pods)
  • 1 cup (150 g) fava beans (taken from 1 pound fresh pods)
  • 1 cup (240 g) ricotta
  • 1 untreated lemon, zest
  • 2 tablespoons (30 ml) lemon juice
  • Salt
  • Freshly cracked black pepper
  • Herb flowers of sage and chives (can be optional)
  1. Over medium - high heat, boil some water in a saucepan.
  2. In a medium bowl, put together some ice and water for the ice water bath.
  3. When the water in the saucepan boils, blanch the peas and fava beans for 3 minutes.
  4. With a slotted spoon, transfer them to the ice water bath. When they have cooled down, drain them well and set them aside.
  5. In a small bowl, mix the ricotta, lemon juice, zest, salt and pepper.
  6. In individual serving glasses, divide the ricotta then add the vegetables and herb flowers on top.
Recipe by Honest Cooking at