Sugar Snap Peas With Lemon Ricotta, Mint, and Parsley

snap-peas-lemon-ricotta-mint-parsley
Photo by Johnny Miller
Rating
Read Reviews
  • Makes 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 206 calories
    • Fat 14 g
    • Sat Fat 6 g
    • Cholesterol 29 mg
    • Sodium 275 mg
    • Protein 10 g
    • Carbohydrate 10 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 174 mg

Stir together the ricotta and lemon zest. Toss together the snap peas, parsley, mint, salt, pepper, and oil. Dollop about ¼ cup of the ricotta mixture onto each 
of 4 plates. Top each plate with about 1⅓ cups of the snap pea mixture. Drizzle with additional oil, if desired.

Ingredients

  1. Check ½ pound fresh ricotta cheese (about 1 cup)
  2. Check 1 teaspoon lemon zest
  3. Check 1 pound fresh sugar snap peas, trimmed and halved
  4. Check ¼ cup loosely packed fresh flat-leaf parsley leaves
  5. Check ¼ cup loosely packed fresh mint leaves, torn
  6. Check ½ teaspoon flaky sea salt (such as Maldon)
  7. Check ¼ teaspoon black pepper
  8. Check 2 tablespoons extra-virgin olive oil, plus more for drizzling (optional)

Directions

  1. Stir together the ricotta and lemon zest. Toss together the snap peas, parsley, mint, salt, pepper, and oil. Dollop about ¼ cup of the ricotta mixture onto each 
of 4 plates. Top each plate with about 1⅓ cups of the snap pea mixture. Drizzle with additional oil, if desired.