SUGAR SNAP PEAS WITH LEMON RICOTTA, MINT, AND PARSLEY

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Sugar Snap Peas With Lemon Ricotta, Mint, and Parsley image

Number Of Ingredients 8

1/2 pound fresh ricotta cheese (about 1 cup)
1 teaspoon lemon zest
1 pound fresh sugar snap peas, trimmed and halved
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh mint leaves, torn
1/2 teaspoon flaky sea salt (such as Maldon)
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling (optional)

Steps:

  • Stir together the ricotta and lemon zest. Toss together the snap peas, parsley, mint, salt, pepper, and oil. Dollop about ¼ cup of the ricotta mixture onto each of 4 plates. Top each plate with about 1⅓ cups of the snap pea mixture. Drizzle with additional oil, if desired.

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