Crisp Green Pea Medley with Herbed Ricotta

A vibrant, light dish that pairs crispy peas with creamy herbed ricotta, highlighted by zesty lemon for a refreshing finish.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by blanching the peas. Bring a small pot of water to a boil and add 1 cup of shelled fresh peas. Cook for 2-3 minutes until they are vibrant green and tender yet crisp. Immediately transfer the peas to a bowl of ice water to halt the cooking process. This technique locks in color and freshness, making your peas beautifully bright and perfectly cooked.
2. 2.
   Drain the peas and pat them dry with a paper towel to remove any excess water. This step ensures they do not become soggy when you later toss them in oil, keeping the peas pleasantly crunchy.
3. 3.
   Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the blanched peas and a teaspoon of lemon zest, gently stirring to coat the peas evenly. The lemon zest will infuse a citrusy aroma, elevating the natural sweetness of the peas. Sauté for 2-3 minutes until the peas are slightly glazed and glossy.
4. 4.
   In a small bowl, mix 1/4 cup of ricotta cheese with 1 tablespoon of freshly chopped dill. Spread this herbed ricotta evenly on a serving plate to act as a creamy bed for the peas. The ricotta provides a rich, velvety contrast to the crisp peas, while the dill adds an aromatic freshness.
5. 5.
   Transfer the sautéed peas onto the ricotta bed. Garnish with an additional sprinkle of dill for a pop of color and extra flavor. Serve immediately. If the peas start to cool, you can briefly reheat them in the skillet just before plating, ensuring the dish is served warm and delightful.