Ricotta Pesto Pea Spread
- 2 cups fresh peas, shelled
- 2 Tbsp. fresh chives, roughly chopped
- 1 cup Bellwether Farms Ricotta
- 1 Tbsp. Pesto Oil
- Black pepper, freshly cracked
- Blanch peas until tender and bright green, about 2 minutes.
- Drain peas and transfer to food processor. Add chives, whole milk ricotta, and pesto oil and pulse until mixture reaches a slightly chunky consistency.
- Season with salt and pepper.
Spread on toasted baguette slices or serve as a dip with crudit.