Ingredients

½ cup whole-milk ricotta

4 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt

¼ teaspoon freshly ground black pepper, plus more, to taste

2 cups sugar snap peas (about ½ pound)

2 tablespoons thinly sliced scallions

2 tablespoons coarsely chopped flat-leaf parsley

3 tablespoons coarsely chopped mint

2 tablespoons freshly squeezed lemon juice

Flaky sea salt, such as Maldon

Preparation

  1. Line a fine-mesh sieve with cheesecloth or a clean dish towel and set over a bowl. Place ricotta in sieve and refrigerate overnight, until cheese loses much of its water content and thickens.

  2. In a small bowl, whisk ricotta and 2 tablespoons oil until smooth. Season with kosher salt and pepper to taste. Continue to whisk until fluffy and creamy. Set aside.

  3. Bring a large pot of salted water to a boil. Blanch peas in boiling water until bright green, 30-40 seconds. Drain and transfer to a large bowl of salted ice water. Once peas are chilled, drain and spread out on a clean dish towel to dry.

  4. Rinse large bowl and dry. Add peas, scallions, parsley, mint, ¼ teaspoon pepper, lemon juice and remaining 2 tablespoons oil, and stir to combine.

  5. To serve, divide ricotta evenly among four plates and top each serving with ½ cup peas. Finish with a drizzle of oil and a sprinkle of sea salt.