Friday, June 27, 2014

RECIPE: Sugar snap peas with mint and ricotta salata

Difficulty level: Easy

1 lb trimmed and washed sugar snap peas
1 tbs olive oil
3 tbs chopped mint
1.5 tsp grated lemon zest
Salt and pepper to taste
1/3 cup crumbled ricotta salata or goat cheese or feta (ok to omit)

Heat a large skillet. Add oil. Sauté sugar snaps for approximately 3 mins until bright in color. Add mint, zest and salt and pepper. Sprinkle with cheese prior to serving.  Enjoy!

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