frozen peas

New ideas to try with this protein-packed and budget-friendly freezer favourite

- 

Ricotta, pea and pesto tart

TO PREP 5 mins

TO COOK 40 mins

SERVES 4-6

YOU WILL NEED

✔ 320g packet ready-rolled puff pastry ✔ 200g frozen peas ✔ 250g ricotta (check vegetarian, if preferred) ✔ 1 egg ✔ ½ lemon, zest and juice ✔ salt and freshly ground black pepper ✔ 4 tbsp Genovese basil pesto

DIRECTIONS

Preheat the oven to 200°C/180°C fan/gas mark 6. Lay the puff pastry on a nonstick baking tray. Score along each side, around 3cm in from the edges, to create a border – take care not to cut all the way through. Prick inside the border all over with a fork. Bake for 10-15 minutes, until lightly golden.

Meanwhile, tip the peas into a heatproof bowl and cover with boiling water. Leave for 2 minutes to defrost, then drain. Put 150g peas, 175g ricotta, the egg, lemon zest and juice into a blender and season with salt and pepper. Pulse until just combined.

Remove the pastry from the oven and, using a fork, push down the puffed pastry inside the border to create a pastry case. Spread the pea-and-ricotta mixture over the centre – it’s easier to start from the outside and work your way into the middle. Bake for 8 minutes.

Remove the tart from the oven, add the remaining ricotta and peas and spoon over the pesto. Bake for 10-15 minutes or until the pastry is golden and cooked through.