Ingredients
- 8 ounces snap peas (sugar snap)
- 2/3 cup ricotta cheese
- 1 teaspoon lemon zest, divided
- 1/2 cup watercress (or arugula, whichever you prefer...but sub pea tendrils or shoots if you can find them!)
- 1/4 cup fresh chives, sliced
- 2 tablespoons peppermint (fresh mint, torn)
- 2 tablespoons fresh dill, coarsely chopped
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
How to Make
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Step 1: Bring a medium saucepan of water to a boil over high heat. Add the peas, and cook just until bright green and barely tender, about 1 minute. Immediately transfer the peas to a bowl of ice water; let stand for 5 minutes. Drain well. Thinly slice lengthwise.
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Step 2: Process ricotta and 1/2 teaspoons lemon zest in a food processor until smooth and creamy, about 15 seconds. Spread the mixture on a serving platter.
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Step 3: Toss together the sliced snap peas, watercress or arugula, chives, mint, dill, and lemon juice in a large bowl.
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Step 4: Arrange the pea mixture on top of the ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon zest.
We hope you enjoy this recipe!
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