One of the very best parts of my weekend trips to the farmers market is the arrival of sugar snap peas. They’re flavorful, crunchy, and great raw or cooked. Add some creamy ricotta, lots of herbs, and a taste of lemon and these peas will be your favorite farmers market find too.
Each year I count down the first week I can get my hands on some fresh and tasty sugar snap peas. I got my sugar snap peas from Viereck Farms at the Collingswood Farmers Market with the specific plan to make this tasty salad. They were perfectly crisp and obviously just picked. I even got my lemons at the market too! Each week, Sara’s Produce brings fruit and veggie favorites that cannot be grown in NJ – therefore eliminating the need to go to the grocery store for lemons to make this salad. Genius!
For this recipe, they only need to be quickly blanched and tossed with arugula and herbs. Over a fluffy bed of ricotta whipped with lemon juice and mixed with all the best springtime herbs, this salad lets the snap peas shine in all their glory.
I made this recipe when my sister Mady was in town for the week. We had this tasty salad with fresh pasta and scallops in a lemon and white wine sauce. Pure heaven. This salad would be delicious with nearly any protein, I’ll be trying it with steak next!
Sugar Snap Pea and Ricotta Salad
A quick and easy salad of sugar snap peas with arugula and creamy whipped ricotta with lots of herbs and a taste of lemon.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- 8 ounces sugar snap peas, trimmed
- 1 cup ricotta cheese (homemade or whole-milk)
- 1 teaspoon grated lemon rind
- 1/2 cup arugula
- 2 tablespoons chives, chopped
- 2 tablespoons mint, chiffonade
- 2 tablespoons parsley, chopped
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sea salt
- Olive oil
- Bring a medium pot of water to a boil over high. Add peas, and cook just until bright green and tender, 1 minute. Immediately drain peas and transfer to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise.
- In a food processor or blender, mix ricotta and 1/2 teaspoon lemon rind until smooth and creamy, about 15 seconds.
- Toss together snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl.
- Spread ricotta onto the serving plates and top with salad. Drizzle with oil, salt, and remaining lemon rind.
This is a great template recipe to experiment with. Prefer other herbs? Have a lime instead of a lemon? Go for it!