Sunny Days Were Made For Spring-y Snap Peas with Ricotta, Lemon, and Mint
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.”
