Charred Spring Peas, Pesto + Ricotta with Crispy Chickpeas

Directions

• Preheat oven to 425° F.
• To make the pesto, in a food processor fitted with the “S” blade, place the garlic and pistachios and pulse a couple times until finely chopped. Then add the mint, parsley, lemon juice and miso. Pulse this mixture until the herbs are finely chopped. Taste and add salt as needed.
• With the motor on low, drizzle the olive oil in through the feed tube until you have a slightly thick dressing. Add as much olive oil as necessary to make a viscous consistency over a paste. Scrape down the sides of the food processor as necessary. Check the pesto for seasoning again, adjust if necessary, and set aside.
• On a baking sheet, toss the chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Add 1/2 cup parmesan, toss and bake 5-10 minutes, until extra crisp.
• While the chickpeas are cooking, put a cast iron pan on medium-high heat. In batches, char the spring peas in a dry pan until they have dark spots on each side. This should take about 2-3 minutes per side. Flip and repeat until all peas are charred.
• In the same pan, char the quartered radicchio on each side, along with each half of the lemon. Once charred, separate leaves into a large bowl. Squeeze a lemon over top and sprinkle with salt and pepper. Toss to combine.
• In large bowl, mix enough pesto dressing with charred snap peas to coat lightly. You will have leftover dressing. Enjoy with your favorite pasta or on a slice of toasted sourdough!
• To assemble, spread bottom of large wide bowl with ricotta and add a light sprinkle of maldon salt. Top with mix of radicchio leaves and snap peas and finish with crispy chickpeas and a handful of chopped pistachios. Best if served immediately to keep chickpeas as crispy as possible, but will taste great anytime.