Peas with Mint and Ricotta Salata

Photo: Mark Thomas; Styling: Stephana Bottom

Yield: Serves 8
Cost per Serving: $.71
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Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 6g
  • Saturated fat: 3g
  • Protein: 23g
  • Carbohydrate: 8g
  • Fiber: 3g
  • Cholesterol: 16mg
  • Sodium: 445mg


  • 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. 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. 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.
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