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Cooking 101
Snap peas such a quintessential spring flavor. When paired with creamy ricotta they take us right back to our old cafe on 17th street. Just blocks away from the green market, we loved getting the spring’s first peas and making tartines with crusty bread and ricotta to announce spring’s arrival on the lunch counter.
Chef Tip: Slicing some and leaving some whole adds to the textures of this easy dish.
3 cups snap peas, cleaned and trimmed
1 lemon
1 cup whole milk ricotta
Salt and pepper, to taste****
Take a quarter of your snap peas and slice them thinly. Set aside for garnish
In a bowl toss whole snap peas with a squeeze of lemon juice, salt, pepper, and half a pouch of Haven's Kitchen Herby Chimichurri
Spread ricotta on the bottom of serving dish. Pile whole snap peas on top and garnish with thinly sliced snap peas
Finish with another squeeze of lemon and more Haven's Kitchen Herby Chimichurri
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco sauce.
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