Sautéed Snap Peas with Ricotta Salata and Mint

By á-1292

Ingredients

• 1 tablespoon olive oil
• 2 (8-ounce) packages trimmed sugar snap peas
• 3 tablespoons chopped fresh mint
• 1 1/2 teaspoons grated lemon rind
• 3/8 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1.5 ounces ricotta salata or goat cheese, crumbled (about 1/3 cup)

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add peas; sauté 3 minutes or until crisp-tender. Stir in mint, rind, pepper, and salt. Sprinkle with cheese.