Look for pea tendrils or shoots at your farmers market or Asian markets; if you can't find them, substitute watercress or arugula.

Paige Grandjean
Recipe by Cooking Light June 2017

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Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of water to a boil over high. Add peas, and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise.

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  • Process ricotta and 1/2 teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter.

  • Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon rind.

Nutrition Facts

108 calories; fat 6.5g; saturated fat 2.5g; mono fat 2.7g; poly fat 0.3g; protein 6g; carbohydrates 7g; fiber 2g; cholesterol 17mg; iron 1mg; sodium 197mg; calcium 103mg; sugars 5g; added sugar 0g.
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