Spring produce is here, which means we’re entering the time of year when we can be pretty loose with what we call “cooking.” What you’ll find at the market these days needs little adornment – just a bit of cooking technique, some creativity, and thoughtful plating. Lately, I’m very into nestling veg on top of dips, served alongside hunks of crusty bread. The creamy base adds an interesting texture and flavor to an otherwise simple side and, if portioned right, leaves enough behind for bread swiping. In this rendition, I quick-blistered some sugar snap peas, piled them on top of a creamy ricotta whipped with pistachios and herbs, and showered the whole thing in toasted panko. She comes together in just a few minutes and is a delightful, fresh side to a springy meal.
Ingredients
Olive oil
Kosher salt
1 cup snap peas, ends trimmed
1 cup ricotta
⅛ cup pistachios (shelled)
A few leaves basil, mint, or both
1 teaspoon lemon zest
½ cup panko
Using an immersion blender or a small food processor, blend ricotta, pistachio, herbs, zest, and a pinch of salt until smooth. Set aside.
Heat a generous glug of olive oil over medium heat in a skillet. Then add the panko and salt and stir to coat the crumbs with oil. Continue agitating the panko for a few minutes until it’s all turned golden brown. Remove the panko from the skillet and set aside.
Get another skillet super hot and add a bit of olive oil. Add the snap peas, sprinkle with salt, and cook on each side for a couple of minutes until the skins are blistered.
Spread the ricotta mixture on the base of a serving dish, arrange the snap peas on top, and sprinkle a generous amount of panko over the top. Voila!
