Amsterdam Foodie

Ricotta, peas, mint… made for each other.

This month’s seasonal recipe was adapted from Simon Rimmer’s pea and pancetta lasagne. While traditional lasagne is time consuming and a bit of a hassle, an open lasagne looks lovely and takes half the work. This one involved deliciously summery, sweet, fresh podded peas paired with lardons, ricotta, mint and basil. Summer on a plate.