Baked Ricotta with Spring Peas and Lemon
Ingredients
- Olive oil
- 1 cup full-fat ricotta cheese
- 2 tablespoons bread crumbs
- 2 teaspoons butter
- 1 small yellow onion sliced thin
- 2 garlic cloves minced
- 5 sage leaves minced
- 1 cup fresh peas
- Zest of 1 lemon
- Kosher salt
- Freshly ground black pepper
- Parmesan cheese as garnish
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