Sautéed Snap Peas with Ricotta Salata and Mint
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Floral lemon zest (but no tart juice) allows the sweet pea flavor to shine. Chop mint, grate lemon rind, and crumble cheese while the peas cook. Serve with panini or other sandwiches, grilled chicken, or pork chops.
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add peas; sauté 3 minutes or until crisp-tender. Stir in mint, rind, pepper, and salt. Sprinkle with cheese.
Chef's Notes
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amyevers's Review
N/A
j2haynes's Review
Very tasty. I used feta instead. I will make again.
lisa6226's Review
I made this last night as a side for grilled chicken. It was good. A littled too much mint. I didn't have any Ricotta so I used gost cheese instead. My husband liked it as well. I just don't know if I would make it again.
%20allows%20the%20sweet%20pea%20flavor%20to%20shine.%20Chop%20mint%2C%20grate%20lemon%20rind%2C%20and%20crumble%20cheese%20while%20the%20peas%20cook.%20Serve%20with%20panini%20or%20other%20sandwiches%2C%20grilled%20chicken%2C%20or%20pork%20chops.){kind=link}
Fantastic