Pea Pesto with Ricotta

1. Prepare the Peas

If using fresh peas, blanch them in boiling water for 1 to 2 minutes, then drain. If using thawed frozen peas, dry them with a clean dish towel.

2. Process Cheese and Herbs

In a food processor, combine the grated Parmigiano-Reggiano cheese, basil or mint leaves, garlic, and fine sea salt. Process until finely chopped.

3. Make the Pesto

Add peas and extra-virgin olive oil to the food processor with the cheese mixture. Blend until smooth, adding more olive oil if needed.

4. Assemble and Serve

Spread the ricotta on a serving plate. Spoon the pea pesto over the ricotta, swirl together, and garnish with olive oil, basil or mint leaves, flaky sea salt, and black pepper.