Posted by: marthabernie | October 12, 2016

SUGAR SNAP PEAS WITH LEMON RICOTTA, MINT AND PARSLEY

The window for fresh snap peas doesn’t last long, but here is a great side dish recipe:

SUGAR SNAP PEAS WITH LEMON RICOTTA, MINT and PARSLEY

1/2 lb fresh ricotta cheese (about one cup)

1 teaspoon lemon zest

1 lb fresh sugar snap peas, trimmed and halved

1/4 cup loosely packed fresh flat leaf parsley

1/2 cup loosely packed fresh mint leaves, torn

1/2 teaspoon flaky sea salt (such as Maldon)

1/4 teaspoon black pepper

2 tablespoon extra virgin olive oil plus more for drizzling (optional)

Stir together the ricotta and lemon zest.  Toss together the snap peas, parsley, mint, salt, pepper and oil.  Dollop about 1/4 cup ricotta mixture onto each of 4 plates.  Top each plate with about 1-1/2 cups of the snap pea mixture.  Drizzle with additional oil, if desired.


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