One perfect way to use Pea Shoots
Lemony Pea Shoot Ricotta Toast
Whipped ricotta, lemon zest, and a tangle of sweet pea shoots on thick, crisp sourdough. Ten minutes, start to finish.
- Serves
- 2
- Prep
- 8 min
- Cook
- 6 min
Ingredients
- 2 thick slices sourdough
- 3/4 cup whole-milk ricotta
- 1 lemon, zested and halved
- 2 cups pea shoots
- 1 tbsp olive oil
- Flaky salt and cracked pepper
Instructions
- 1Toast the sourdough until deeply golden and crisp at the edges.
- 2Whip the ricotta with the lemon zest and a pinch of salt until light and spreadable.
- 3Spread the ricotta thickly over the warm toast.
- 4Toss the pea shoots with olive oil and a squeeze of lemon, then pile them on high.
- 5Finish with flaky salt and pepper and serve right away, while the toast is still warm.
Grower's tip · Dress the shoots at the very last moment — lemon juice wilts them within a few minutes.