skish
IT

Pea and mint cream with mangetout and radishes

The taste of spring in a fresh green cream.

  • 15 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Pea and mint cream with mangetout and radishes

Per serving

Calories
336 kcal
Protein
22.7 g
Carbohydrates
47.8 g
Fat
6.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Peas200 g
  • Part-skim ricotta80 g
  • Mint4 g
  • Lemon juiceto taste
  • Snow peas160 g
  • Radishes120 g
  • Saltto taste

Contains: lactose,

In season: April – June

Method

  1. Bring a small pan of water to the boil, salt it, and set a bowl of cold water with a few ice cubes beside it.
  2. Blanch the peas for 4 minutes, until tender but still bright green, then drain and plunge them straight into the iced water to set the colour.
  3. Drain again and blend with the ricotta, mint leaves, lemon juice and salt until smooth.
  4. Wash the mangetout, top and tail them and pull off the side string; wash and halve the radishes. Serve the raw vegetables with the cream.

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