Snap to it.

That’s exactly what you’ll want to do with spring sugar snap peas now out in full force at farmers markets.

Gorgeously green, naturally sweet, and crazy crisp, they are best when minimally cooked or eaten raw, as in this delightful dish of “Spring-y Snap Peas with Ricotta, Lemon, and Mint.”

This starter or salad is ideal at any time or in any type of weather because it is a no-cook dish that comes together in no time flat.

The recipe is from “Big Bites Time to Eat!” (Rodale), of which I received a review copy.

The book is by Kat Ashmore, Connecticut-based creator of YouTube’s Kat Can Cook and former recipe developer for the “Martha Stewart Show.”

Simple and accessible, these are recipes you’ll want to make again and again, such as “Everything Bagel Roasted Almonds,” “The Ultimate Taco Salad with Creamy Cilantro Dressing,” “Greek Meatloaf with Feta, Roasted Peppers, and Oregano,” and “One Bowl, One-Banana Chocolate Chip Cookies.”

For this snap pea starter, simply wash and dry them, then remove their strings. Mix together a bunch of fresh, chopped herbs, grated garlic (I used finely chopped spring garlic instead), shallot, lemon zest and juice, vinegar, and salt. Gently toss the snap peas with this mixture.

On a larger serving platter, spread out a mound of creamy ricotta, then pile the seasoned snap peas over the top. Add a final little drizzle of olive oil, if you like. And that’s it.

You won’t believe how vibrant and fresh tasting this is. The snap peas are so crunchy and herbaceous with a gentle hit of acid from the lemon and vinegar. The ricotta adds a lushness that’s not too heavy or rich, but just right.

Ashmore recommends serving this with crusty bread, and you will want to take her up on that. Spread some of that ricotta, which has melded with all that herb dressing, on the bread and you will definitely find yourself happily taking big bite after big bite.

“Spring-y Snap Peas with Ricotta, Lemon, and Mint

(Makes 4 servings)

8 ounces fresh sugar snap peas

1 cup finely chopped fresh herbs (such as basil, mint, chives)

2 medium garlic cloves, grated

1 medium shallot, minced

Zest and juice of 1 lemon

2 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

Kosher salt

3/4 cup ricotta

Crusty bread for serving

Rinse and pat dry the sugar snap peas. Remove the strings by snapping off the top of each and pulling it down. (This makes the peas a lot more pleasant to eat.)

In a large bowl, combine the herbs, garlic, shallot, lemon zest and juice, olive oil, vinegar, and a big pinch of salt. Taste it; it should be vibrant and strongly flavored. Add the peas to the bowl and toss them evenly in the herbed oil mixture.

To serve, place a large scoop of ricotta on each plate or bowl. Pile the sugar snap peas on top and serve with crusty bread.

From “Big Bites Time to Eat!” by Kat Ashmore

Another Snap Pea Recipe to Enjoy: Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest