Sugar Snap Peas With Ricotta, Mint And Lemon Recipe

Name: Sugar Snap Peas With Ricotta, Mint And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
2. 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.
3
3. 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.
4
4. Rinse large bowl and dry. Add peas, scallions, parsley, mint, 1/4 teaspoon pepper, lemon juice and remaining 2 tablespoons oil, and stir to combine.
5
5. To serve, divide ricotta evenly among four plates and top each serving with 1/2 cup peas. Finish with a drizzle of oil and a sprinkle of sea salt.

577

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Sugar Snap Peas With Ricotta, Mint And Lemon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sugar Snap Peas With Ricotta, Mint And Lemon

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