- In a large microwave-safe bowl, place edamame and cover with water. Microwave for 2 minutes, strain and rinse.
- Transfer edamame to a food processor and purée.
- Add the ricotta, cilantro, and Cayenne pepper. Juice limes directly over mixture. Season with salt and pepper. Blend until mixture is smooth.
- Transfer to an airtight container and store in the fridge.
Keeps for up to 5 days in the fridge. Do not freeze.
Recipe taken from the book Les lunchs written by Geneviève O’Gleman (Les Éditions de l’Homme 2019)
Photo credit: Maude Chauvin