Sugar Snap Pea and Ricotta Salad

Sugar snap pea and ricotta salad on a black plate

A quick and easy salad of sugar snap peas with arugula and creamy whipped ricotta with lots of herbs and a taste of lemon.




  1. 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.
  2. In a food processor or blender, mix ricotta and 1/2 teaspoon lemon rind until smooth and creamy, about 15 seconds.
  3. Toss together snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl.
  4. 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!