Pre-Pyrotechinc Pea Pods


  • Makes1 to 1 servings

A plateful of these might just take the heat off the barbecue chef. For a while, anyway.


  • 24 to 30 snow peas

  • 3/4 cup ricotta

  • 1/3 cup parsley, finely chopped

  • 1 garlic clove, squished

  • salt, to taste

  • black pepper, to taste


  • Snap the stem of each snow pea, pulling gently to remove the stringy fibre. Carefully split the pod open along the top (where the string used to be) to make a little canoe-like pocket. Combine the ricotta cheese, parsley, garlic, salt and pepper – blending to mix thoroughly.

  • If you have a pastry bag, spoon the ricotta mixture into it and pipe each pea pod with some of the filling. Or spoon the filling into a clean plastic sandwich bag; then, holding the top closed, snip off one corner and use this to squish the filling into the pods. Arrange filled pods on a plate, and serve as soon as possible – otherwise the filling gets runny.

This article was originally published on Jul 01, 1998

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