Sautéed Snap Peas with Ricotta Salata and Mint
By á-1292
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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)
Details
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.
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