Recipe courtesy of Laura Sampedro of An Olive Tree Grows in Manhattan.
1 10 oz package frozen peas (about 2 cups if you're using fresh)
3 heaping Tbsps ricotta cheese (I like part skim for this)
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
juice and zest of half a lemon
1 package wonton skins
1. Blanche peas in salted, boiling water until done, but still crisp and bright green (only 1-2 minutes if using frozen). Add peas to food processor along with ricotta, olive oil, salt lemon juice and zest. Pulse mixture until coarse and blended.
2. Fill each wonton skin with a scant 1/2 tablespoon of the pea mixture and fold closed (see proper tortellini folding technique here). Boil in salted water, chicken broth or soup until tender, about 2 minutes. Enjoy!
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