I know … another The Kinfolk Table recipe? Yup. This cookbook is amazing for Spring treats. You’ll find a short little recipe that takes average produce and makes into something amazing that you’d want to eat on the regular.
This snack is a true treat. And my minis, Z & I, love it too. Fresh bright veg and creamy cheese as dip? Can’t get much better. If my hubby, G, and I can ever surface from a completely overwhelming Spring/Summer schedule wise, this will be my appetizer for any future dinner party – that’s what twins means. Crazy busy schedule with bedtimes that I don’t dare mess with.
This dip would work with tons of other vegetables. Get creative and make it your own. Oh, and let me know how it works out so I can try it too 😉
- 1 lb 454 grams of fresh sugar snap peas, trimmed and strings removed
- 3/4 cup whole-milk ricotta
- 4 scallions white and light green parts only, thinly sliced on a diagonal
- 2 tbps extra-virgin olive oil
- 1 tpsb fresh lemon juice
- 1/2 cup fresh mint leaves thinly sliced
- Flaky sea salt such as Maldon
Bring a small pot of water to a boil over medium-high heat. Fill a medium bowl with equal parts ice and cold water to create an ice bath. Blanch peas for 1 minute until they turn bright green. Drain and immediately pale in ice bath.
Meanwhile, pulse ricotta in a food processor, or blend in a blender, until smooth and creamy.
Drain peas and pat dry. Toss in a large bowl with scallions, olive oil, and lemon juice.
Dollop 1/4 of ricotta on each of the four plates. Top with peas, then sprinkle with flaky sea salt and mint.
Recipe From: The Kinfolk Table, Sugar Snap Peas with Fresh Mint and Whipped Ricotta, page 311