Ingredients
1 tablespoon olive oil
2 (8-ounce) packages trimmed sugar snap peas
3 tablespoons chopped fresh mint
1 1/2 teaspoons grated lemon rind
3/8 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1.5 ounces ricotta salata, crumbled (about 1/3 cup)
Preparation
Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add peas; sauté 3 minutes or until crisp-tender. Stir in mint, rind, pepper, and salt. Sprinkle with cheese.
