L'Italo-Americano

www.italoamericano.org 30 L'Italo-Americano THURSDAY, APRIL 4, 2019 Piselli pesto, on top of fresh ricotta, with a swirl of extra virgin olive oil @M. Becci LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES MICHELE BECCI Continued to page 32 Pea pesto: threeways to welcome Spring S pring has finally sprung and for many of us in colder parts of the US, it is such a welcome sight! It has been a frosty end to the Win- ter. Warmer weather, lighter meals, brighter days are right around the corner. The earth is vibrating, ready for new begin- nings. Until those fresh vegetables begin to spring forth from the gar- den, a bright pea pesto made with frozen peas can really help fill the gap. This sweet, minty, lemony pea pesto is a wonderful way to welcome spring and is super easy to pull together. A quick whirl in the food processor and those little green beauties turn into a creamy delicious pesto that can be used for your antipasto, mixed with warm pasta for a delicious sauce or even spread on a platter before you top it with chicken or fish. I have included three favorite antipasto recipes for this delicious pesto. First, in order to accom- modate some gluten-free friends for a recent dinner party, I made a farinata (also known as socca in France) – an Italian pancake made with chickpea flour, water, olive oil and salt. Amazingly simple but amazingly delicious. I topped it with a bit of the pea pesto, whole peas and Parmesan. Big hit! The next day, with more com- pany arriving and plenty of pea pesto remaining, the pea pesto and a container of fresh ricotta were the hit of the meal. I used the pea pesto two ways – I made a plate of crostini topped with ri- cotta and pesto and then also swirled the creamy fresh ricotta on a platter and swirled in the pesto for those wanting to dip the crunchy crostini. Welcome Spring – we have been waiting! Buon appetito, Michele Pea pesto Ingredients: •1 (10-ounce) bag frozen baby peas, defrosted •1 clove garlic •1/3 cup mint leaves •1/3 cup basil ½ cup Parmesan •1 teaspoon fresh lemon juice •Kosher salt, to taste ••Freshly ground black pepper, to taste ½ cup extra virgin olive oil, plus additional for garnish Directions: In a food processor, pulse to- gether the peas, garlic, mint, basil, Parmesan, lemon juice, 1-tea- spoon salt and a few grinds of pepper. While the machine is running, add in the olive oil. Pulse until smooth. Taste and adjust salt and pep- per, if necessary. Pea pesto and ricotta cros- tini: Ingredients: •Pea pesto from recipe above •Fresh ricotta For garnish: mint leaves, basil, pea shoots, flaky sea salt, freshly ground black pepper •Toasted slices of baguette Directions: Spread the ricotta on each slice of toasted bread. Spread some of Farinata, topped with pea pesto and fresh peas @ M. Becci

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