3 ways with frozen peas
Pea and mint soup with ricotta and lemon crostini
30 MINUTES | SERVES 4 | EASY | V LC
extra-virgin olive oil 2 tbsp, plus a drizzle
spring onions 6, chopped
garlic 2 cloves, 1 sliced, 1 halved
vegetable stock 750ml
frozen peas 700g
mint a small bunch, leaves picked and shredded
single cream 100ml, plus a drizzle
ciabatta 4-8 slices
ricotta 150g
lemon 1, zested and a squeeze of juice
pea shootsa handful
