Sugar Snap Peas With Lemon Ricotta, Mint, and Parsley

Sarah Copeland
Updated
Get the recipe for Sugar Snap Peas With Lemon Ricotta, Mint, and Parsley.

Ingredients

  • ½ pound fresh ricotta cheese (about 1 cup)

  • 1 teaspoon lemon zest

  • 1 pound fresh sugar snap peas, trimmed and halved

  • 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)

Nutrition

Calories 206

Fat 14g

Sat Fat 6g

Cholesterol 29mg

Sodium 275mg

Protein 10g

Carbohydrate 10g

Sugar 4g

Fiber 3g

Iron 3mg

Calcium 174mg

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 1? cups of the snap pea mixture. Drizzle with additional oil, if desired.

Yields: 4