LET'S BE FRIENDS.

Recipes, how-to’s and updates from our kitchen.

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Sugar Snap Peas with Lemon and Ricotta

Email Sugar Snap Peas with Ricotta

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Sugar Snap Peas with Lemon and Ricotta

Active Time: 10 minutes   |   Total Time: 10 minutes   |   Serves 4  |  Gluten Free

Ingredients
  • ¾ pound sugar snap peas
  • 1 tablespoon extra virgin olive oil
  • 1 cup fresh ricotta
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon grated lemon zest (from ½ of a lemon)
  • Flaky sea salt or kosher salt to taste
  • Freshly ground black pepper to taste
Instructions

Using your fingers, snap the stems off the snap peas. Often, a string is attached to the stem. Pull and discard both. Place the snap peas in a strainer and pass under cool running water to wash.

In a medium skillet, heat the oil over medium heat. Cook, stirring often, 2 to 3 minutes, until crisp-tender.

Spread the ricotta over the bottom of your serving plate. Arrange the snap peas over the ricotta. Sprinkle with the thyme leaves and grate the lemon zest over the top. Season with salt and pepper to taste. Serve hot.

This recipe was printed from:
http://jessicaseinfeld.com//recipes/sugar-snap-peas-with-lemon-and-ricotta

This Goes Well With...

Lamb Shoulder Chops with Mint Vinaigrette
Lamb Chops

Active: 20 minutes  |  Total: 20 minutes

Want Something Else?

Fried Sage
Fried Sage

Active: 10 minutes  |  Total: 10 minutes