Antipasto 1: Pea Pesto and Ricotta Dip

Ingredients:

·      Pea pesto from recipe above

·      Fresh ricotta

·      Extra virgin olive oil

·      For garnish: mint leaves, basil, pea shoots, flaky sea salt, freshly ground black pepper

·      Toasted slices of baguette

Directions:

Take a large serving platter and spread the ricotta on the platter.  Swirl with a spoon. Take a few tablespoons of the pesto and swirl into the ricotta.   Drizzle the platter with olive oil.  Garnish with mint leaves, basil leaves, pea shoots.  Sprinkle with flaky sea salt and a few swirls of pepper.  Serve with lots of toasted bread.   

Antipasto 2: Farinata with Pea Pesto

    For the farinata:

·      1 cup chickpea flour

·      1 cup water

·      2 tablespoons olive oil plus additional

·      1 teaspoon kosher salt

   For the topping:

·      Pea pesto

·      Fresh peas

·      Parmesan cheese

·       For garnish: mint leaves, basil, pea shoots, flaky sea salt

Directions:

Make the farinata: In a bowl, whisk together the chickpea flour and water.   Add in the olive oil and salt. Whisk until light and airy.  Cover and set the batter aside to rest for at least 1 hour; up to 12 hours if you have the time.

Preheat the oven to 450 degrees Fahrenheit. When the oven is up to temperature, heat a large cast iron skillet over medium heat. Drizzle in about 2 tablespoons olive oil. When the oil is hot, pour in the batter and tip the pan so the batter covers the bottom.  Transfer the pan to the oven and bake 10-15 minutes until firm.  Place under the broiler for a few minutes to brown the top.  

Allow to cool slightly. Top with the pea pesto, fresh peas, Parmesan cheese, mint leaves, pea shoots.  Finish with a drizzle of olive oil and a sprinkle of flaky sea salt and serve!