Usually, elegant recipes mean tracking down weird, expensive ingredients and spending hours trapped at the sink engaged in menial labor.
Sugar Snap Peas with Ricotta, Mint and Lemon means none of that. It just sounds like it does.
I found it on www.purewow.com, which credits it to a new book, “Franny’s: Simple Seasonal Italian” by Andrew Feinberg, Francine Stephens and Melissa Clark.
Its ingenius construction, cheese mixture spread on a plate as a bed for bright green snap peas isn’t just pretty. It also makes it easy to enjoy all its nuances with one swipe of the fork, without mixing everything together and winding up with a visual and flavor-muddling mish mash.
While everyone else seems to be picking peas already, my vines, which I planted weeks too late, are only 4 inches tall. I did the same thing last year, though, so I’m sure they’ll get there, and when they do, I’ll be at the store tracking down nothing more exotic than plain, old ricotta.