Peas with ricotta makes supper special

This lunch or light supper dish is a favorite of cookbook author Deborah Madison. To add a little heft but keep things meatless, cook a cup of small pasta shells in boiling salted water, then drain them and add to the peas.

Peas With Baked Ricotta and Bread Crumbs Olive oil 1 cup whole milk ricotta

cheese 2 to 3 tablespoons plain fresh

bread crumbs 4 teaspoons butter 2 large shallots OR1/ 2 small

onion, finely diced 11/ 2 teaspoons minced fresh

sage leaves (about 5

leaves) 1 cup shelled fresh peas OR

1/ 2 pound peas in their pods,

shucked 1/ 2 cup water Grated zest of 1 lemon Salt and ground black pepper Freshly grated parmesan

cheese, for garnish

Heat oven to 375 degrees.

Coat a small baking dish with a little oil.

If the ricotta is wet and milky, drain it first by putting it in a colander lined with cheesecloth and pressing out any excess liquid. Pack the ricotta into the baking dishand drizzle a little oil over the surface; bake for 20 to 30 minutes, until the cheese has begun to set and brown on top.

Cover the surface with the bread crumbs and bake for10 minutes more, or until the bread crumbs are browned and crisp and the cheese has set.

(The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if the cheese was not drained.)

When the cheese has set, melt the butter in a small skillet over medium heat until the butter foams. Add the shallots and sage and cook 3 minutes, or until softened, then stir in the peas, water and lemon zest. Cook until the peas are bright green and tender, 3 to 5 minutes. Do not overcook.

Season with salt and a little pepper.

Divide the ricotta between individual plates, then spoon the peas over the baked cheese. Sprinkle with grated parmesan.

Serve warm.

Makes 2 servings.

Recipe adapted from Vegetable Literacy: Cooking and Gardening With Twelve Families From the Edible Plant Kingdom, With Over 300 Deliciously Simple Recipes by Deborah Madison (Ten Speed Press, 2013).