Peas with Mint and Ricotta Salata

Peas with Mint and Ricotta SalataRecipe
Photo: Mark Thomas; Styling: Stephana Bottom


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 5 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 112
Fat 6 g
Satfat 3 g
Protein 23 g
Carbohydrate 8 g
Fiber 3 g
Cholesterol 16 mg
Sodium 445 mg


1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion, chopped
3 cups cooked fresh or thawed frozen peas (2 10-oz. packages)
1/2 cup loosely packed torn mint leaves
1/2 cup ricotta salata, coarsely grated
Salt and pepper


1. Melt butter with oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add peas and stir until warmed through, about 3 minutes.

2. Before serving, add mint and ricotta salata to pea mixture. Toss to blend; season with salt and pepper. Serve warm or at room temperature.