Recipe | Whipped Ricotta with Peas & Pomegranate Seeds

Recipe | Whipped Ricotta with Peas & Pomegranate Seeds

  • Kathy Sexton
  • 02/2/24

Whipped Ricotta with Peas & Pomegranate Seeds

Your Home & Lifestyle Magazine

Makes 16 ounces
  • 1 cup ricotta cheese
  • ¼ cup heavy cream
  • ½ cup sweet peas (fresh or previously frozen)
  • ¼ ounce fresh mint leaves, plus more for garnish
  • ¼ ounce fresh parsley leaves
  • ¼ teaspoon fresh lemon juice
  • ¼ teaspoon salt, or to your tastes
  • Pomegranate seeds, for garnish
  • Crostini, for serving

In a food processor, combine the ricotta and heavy cream, and process until thick and smooth. Add the peas, mint, parsley, and lemon juice, then pulse until smooth. Taste and season with salt as needed. Garnish with fresh mint and pomegranate seeds and serve. For serving, use a small spoon to dish the ricotta onto individual crostini as needed.

Recipe / Photograph by Kristel Matousek 

Work With Us

We're committed to finding the home that's right for you, in the community you deserve to be a part of. In the meantime, take advantage of our website—everything you need to buy or sell a home, or even learn about your home's market value, is right here.