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Sugar Snap Peas with Ricotta

Updated: Aug 1

This is adapted from a recipe shared by Julius Roberts on Instagram.

Julius Roberts is a farmer, gardener, and cook. He is inspired by what is ready to harvest and is so creative about the way he puts together simple ingredients. Make this. You will want to make it again.


  • Fresh sugar snap peas from the garden or farmer's market

  • About 1/2 cup of ricotta, you can make it (easy) or buy it (whole milk ricotta is mmm)

  • One lemon, zested and then squeezed

  • One big handful of mint, chopped

  • Salt & pepper to taste


  • A wire strainer that you can hold over a fire

  • A zester or micro-grater


  1. Put the ricotta in a small shallow serving bowl.

  2. Sprinkle with salt and pepper.

  3. Grate/zest the lemon rind over the ricotta.

  4. Sprinkle the chopped mint over the ricotta.

  5. Wash the sugar snap peas and leave the shells on.

  6. Put pea pods in metal strainer and hold over a fire or gas flame on your stove.

  7. Toss peas as you heat them. Charring the ends is good. Don't worry. Make sure they are heated well and evenly.

  8. Place peas next to the ricotta in the bowl.

  9. Drizzle the juice from one half of the lemon over all of it.

  10. Serve hot and enjoy!

xo, Farm Girl


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