Sugar Snap Peas With Ricotta, Mint & Lemon
By ltrodrigu
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.
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
Details
Adapted from online.wsj.com
Preparation
Step 1
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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