Charred Snap Peas with Ricotta & Herby Pistachio Drizzle

Want a refresher on how to make this?

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Makes for 4-6| Prep: 20 min

INGREDIENTS

For the Drizzle

• 2 tablespoons blanched lemon zest (see note)**

• 1/4 cup chopped toasted pistachio

• 1/4 cup picked herbs (dill, parsley, basil)

• 1/4 cup good olive oil

• juice from 1 lemon

• salt and pepper

For the Snap Peas

• ½ pound cleaned snap peas

• 1 tablespoon olive oil

• 1 cup creamy ricotta cheese (I used homemade)
  

INSTRUCTIONS

Prepare your drizzle

Blanch the lemon zest as instructed in the note provided. Dry the blanched lemon zest well with paper towels. In a small bowl, combine the blanched lemon zest, chopped pistachios, picked herbs, and lemon juice. Season with salt and pepper to taste. Stir to combine all the ingredients.

Prepare your peas

Heat a cast-iron skillet or grill pan over medium-high heat. Toss the cleaned snap peas with olive oil until evenly coated. Char the snap peas in the hot skillet or grill pan for 3-4 minutes, stirring occasionally, until they are slightly blistered and tender. Remove from heat and set aside.

Assemble the dish

Spread the creamy ricotta cheese on a serving platter or individual plates. Arrange the charred snap peas on top of the ricotta. Drizzle the herby pistachio drizzle generously over the snap peas and ricotta.

**Lemon Zest Note
Use a vegetable peeler to peel all the zest off the lemon. Use a knife to trim any additional white pith. Stack a few strips of the lemon zest on top of one another, then thinly slice the zest into batons. Blanch the zest in lemon zest for 30 seconds, then strain and run under cold water immediately. Dry them well before using.