Menu Enter a recipe name, ingredient, keyword...

Sugar Snap Peas with Ricotta, Mint and Lemon

By

serves 4

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1/2 cup whole milk ricotta
  • 4 tablespoons extra virgin olive oil, plus more for drizzle
  • kosher salt
  • 1/4 tsp freshly ground pepper
  • 2 cups sugar snap peas 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

Preparation

Step 1

1 line sieve cheesecloth or dish towel place ricotta in sieve and refrigerate overnight until cheese loses water and thickens
2 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
3bring a pot of salted water to boil. blanch pease 30-40 seconds. drain transfer to bowl of salted ice water. when chilled drain and spread to dry
4 rinse large bowl and dry add peas, scallions, parsley, mint 1/4 tsp pepper lemon juice and 2 tablespoons oil and stir.
5 to serve divide ricotta evenly and top each with 1/2 cup peas. finish with a drizzle of oil and sea salt.

You'll also love

Review this recipe

Chicken, Mango, & Sugar Snap Pea Salad Pressure Cooker Risotto with Shrimp, Sugar Snap Peas & Tarragon