Sugar Snap Peas With Ricotta, Mint & Lemon

This dish combines crisp, sweet sugar snap peas, creamy ricotta and a dressing of mint leaves, scallions and parsley. Eat it with a fork or with your hands, crudité-style.

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • 1/2

    cup whole-milk ricotta

  • 4

    tablespoons extra-virgin olive oil, plus more for drizzling

  • Kosher salt

  • 1/4

    teaspoon freshly ground black pepper, plus more, to taste

  • 2

    cups sugar snap peas (about 1/2 pound)

  • 2

    tablespoons thinly sliced scallions

  • 2

    tablespoons coarsely chopped flat-leaf parsley

  • 3

    tablespoons coarsely chopped mint

  • 2

    tablespoons freshly squeezed lemon juice

  • Flaky sea salt, such as Maldon

Directions

Line a fine-mesh sieve with cheesecloth or a clean dish towel and set over a bowl. Place ricotta in sieve and refrigerate overnight, until cheese loses much of its water content and thickens. In a small bowl, whisk ricotta and 2 tablespoons oil until smooth. Season with kosher salt and pepper to taste. Continue to whisk until fluffy and creamy. Set aside. Bring a large pot of salted water to a boil. Blanch peas in boiling water until bright green, 30-40 seconds. Drain and transfer to a large bowl of salted ice water. Once peas are chilled, drain and spread out on a clean dish towel to dry. Rinse large bowl and dry. Add peas, scallions, parsley, mint, ¼ teaspoon pepper, lemon juice and remaining 2 tablespoons oil, and stir to combine. To serve, divide ricotta evenly among four plates and top each serving with ½ cup peas. Finish with a drizzle of oil and a sprinkle of sea salt.

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