¼ cup loosely packed fresh flat-leaf parsley leaves
¼ cup loosely packed fresh mint leaves, torn
½ teaspoon flaky sea salt (such as Maldon)
¼ teaspoon black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
Sat fat 6g
How to Make It
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.
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