Spring Pea & Ricotta with Asparagus, Pine Nuts & Mint

Spring makes an early entrance in Santa Barbara County—hillsides turn a vivid green, and farmers markets begin to brim with new-season produce. But at Pico Restaurant in Los Alamos, spring doesn’t arrive quietly—it bursts onto the plate. Think tender peas, just-picked asparagus, and a menu filled with names that tell a story: the farmers, the winemakers, the friends behind every ingredient.

It’s spring, served on a plate!

Read all about this dish by Chef Kali Kopely at Pico Los Alamos, plus the Ginger Sparkling Wine and more.

Spring Pea & Ricotta with Asparagus, Pine Nuts & Mint

This is the kind of dish that tastes like sunshine—fresh, vibrant, and effortlessly elegant. Sweet spring peas meet creamy ricotta, bright lemon, and cool mint, all topped with tender asparagus and a little crunch from toasted pine nuts. It’s simple, beautiful, and made for lingering at the table.

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Ingredients

  

• 2 cups fresh local peas shelled
• 1 cup fresh ricotta
• 4 tablespoons high-quality olive oil plus more for finishing
• 3 tablespoons fresh lemon juice
• 1 handful fresh mint leaves
• Salt and freshly ground black pepper to taste
• 1 bunch asparagus trimmed
• ¼ cup pine nuts toasted
• Freshly grated Parmesan cheese
• Aleppo pepper flakes

Instructions

 

• Blanch the peas. Bring a pot of salted water to a boil. Add the peas and cook just until bright green and tender, about 1–2 minutes. Drain and immediately transfer to an ice bath to stop the cooking. Drain well.
• Make the pea ricotta. In a food processor, combine the blanched peas, ricotta, olive oil, lemon juice, mint, salt, and pepper. Blend until smooth and creamy, with a fresh, slightly textured finish. Taste and adjust seasoning as needed.
• Blanch the asparagus. In the same boiling water, cook the asparagus until just tender, about 2–3 minutes depending on thickness. Transfer to an ice bath, then drain and pat dry.
• Assemble the dish. Spoon the pea ricotta onto a serving platter, spreading it into a soft, swooping layer. Arrange the asparagus over the top.
• Finish and serve. Sprinkle with toasted pine nuts and freshly grated Parmesan. Add a pinch of Aleppo pepper flakes and finish with a generous drizzle of olive oil.
• Serve immediately with crusty bread or alongside a chilled glass of white wine.