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Sugar Snap Peas with Mint and Whipped Ricotta
Healthy and delicious snack or appetizer!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Ingredients
- 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
Instructions
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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.
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Meanwhile, pulse ricotta in a food processor, or blend in a blender, until smooth and creamy.
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Drain peas and pat dry. Toss in a large bowl with scallions, olive oil, and lemon juice.
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Dollop 1/4 of ricotta on each of the four plates. Top with peas, then sprinkle with flaky sea salt and mint.
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Serve immediately.