Snap Pea Salad With Whipped Ricotta

• 8 ounces sugar snap peas
• 2/3 cup part-skim ricotta cheese
• 1 teaspoon grated lemon rind, divided
• 1/2 cup pea tendrils or shoots
• 1/4 cup sliced fresh chives
• 2 tablespoons torn fresh mint
• 2 tablespoons coarsely chopped fresh dill
• 2 teaspoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper

1. 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.
2. 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.
3. 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.

sugar, ricotta cheese, lemon rind, shoots, chives, mint, fresh dill, lemon juice, extravirgin olive oil, salt, black pepper

Taken from www.myrecipes.com/recipe/snap-pea-salad-whipped-ricotta (may not work)