Sugar Snap Peas With Ricotta, Mint And Lemon

• 1/2 cup whole-milk ricotta
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more, to taste
• 2 cups sugar snap peas (about 1/2 pound)
• 2 tablespoons thinly sliced scallions
• 2 tablespoons coarsely chopped flat-leaf parsley
• 3 tablespoons coarsely chopped mint
• 2 tablespoons freshly squeezed lemon juice
• Flaky sea salt, such as Maldon

1. 1. Line a fine-mesh sieve with cheesecloth or a clean dish towel and set over a bowl. Place ricotta in sieve and refrigerate overnight, until cheese loses much of its water content and thickens.
2. 2. In a small bowl, whisk ricotta and 2 tablespoons oil until smooth. Season with kosher salt and pepper to taste. Continue to whisk until fluffy and creamy. Set aside.
3. 3. Bring a large pot of salted water to a boil. Blanch peas in boiling water until bright green, 30-40 seconds. Drain and transfer to a large bowl of salted ice water. Once peas are chilled, drain and spread out on a clean dish towel to dry.
4. 4. Rinse large bowl and dry. Add peas, scallions, parsley, mint, 1/4 teaspoon pepper, lemon juice and remaining 2 tablespoons oil, and stir to combine.
5. 5. To serve, divide ricotta evenly among four plates and top each serving with 1/2 cup peas. Finish with a drizzle of oil and a sprinkle of sea salt.

wholemilk ricotta, extravirgin olive oil, kosher salt, ubc, sugar snap peas, scallions, flatleaf parsley, mint, freshly squeezed lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/sugar-snap-peas-with-ricotta-mint-and-lemon-52407531 (may not work)