Sugar Snap peas…who could tire of them? They’re special in part because they’re only available and sweet for such a narrow window of time, and then they fade into the background as summer favorites like tomatoes and sweet corn take the stage. They can still be found here and there, though, and if you’re in the mood to try something new with your snap peas, read on.

If you blanch the peas for the recommended amount of time, they become slightly softened, but still have their sweet, fresh-from-the-garden crispness about them. Don’t skimp on mint or lemon juice in the recipe–the soft ricotta cheese is a perfect platform for their flavors. Topped with the peas and some sea salt, it’s a dish that’s crisp and comforting all at once. I know I’m wishing the season for peas lasted longer.

Note: if you are fond of peas and can’t find sugar snaps, this recipe also works well with frozen shelled peas substituted for the sugar snap peas.

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Sugar Snap Peas with Fresh mint and Whipped Ricotta (serves 3 to 4)

1 pound fresh sugar snap peas, strings removed

¾ cup whole milk ricotta

4 scallions, white and pale green parts only, thinly sliced

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice, or the juice from one small lemon

Lemon zest

½ cup fresh mint leaves, thinly sliced

sea salt

 

Method

Blanch the peas until bright green, about a minute. Add them to an ice water bath.

Pulse ricotta and lemon zest in a food processor, or whip it in a mixer until it’s smooth and creamy

Drain the peas and pat them dry. Toss them in a large bowl with the scallions, olive oil and lemon juice.

Dollop ricotta on four plates, top with peas and sprinkle with fresh mint. Serve immediately.

Note: if you are fond of peas and can’t find sugar snaps, this recipe also works well with frozen shelled peas substituted for the sugar snap peas. Just sauté the frozen peas with butter or olive oil until softened, then add the scallions, oil and lemon juice and proceed to serve.

 

Photos and words by Breanna Randall

Recipe adapted from The Kinfolk Table