spring greens with lemon + ricotta

INGREDIENTS

5 tbsp olive oil

1 large white onion, chopped

3 cloves garlic, sliced or roughly chopped.

1 bunch asparagus, hard bottoms snapped off, tips and middles roughly chopped

white wine

1.5 cups frozen peas

1 can chickpeas, drained (boil them in salt water for 10 minutes to soften even more if you’d like)

red pepper flakes

1 large handful of spinach

1 lemon

fresh herbs - handful of fresh mint and basil works nicely - finely chopped.

1 cup fresh ricotta

DIRECTIONS:

Pour EVOO in a large skillet. Add onions and big pinch salt - cook for 5 minutes, then add garlic and sauté for another 5 minutes or until soft and starting to brown.

Add asparagus and a splash of white wine and another big pinch salt.. Saute for a few minutes

Add peas, pinch of salt and another splash of wine whine. Saute for another few minutes.

Add chickpeas and crushed red pepper, stir until well integrated and warm.

Cover with spinach and stir until it wilts. Remove from heat.

Add lemon zest from half the lemon, and most the herbs (save some for topping)

Whip the ricotta in a nutribullet until smooth and fluffy - add other half of lemon zest, juice of 1/2 lemon, and some salt.

Smear ricotta on each plate and top with the green goodness! Sprinkle with lemon, malden and remaining herbs.

Enjoy!