Sugar Snaps with Radishes & Ricotta

This simple side dish tastes like spring in a bowl.
Publish date:
Sugar Snaps with Radishes & Ricotta

Recipe by Geoffrey Zakarian

Active TimeTotal TimeServings

20 minutes

25 minutes (plus 4 hours for draining)



  • 1 cup ricotta

  • 6 tbsp. olive oil

  • Kosher salt

  • 1 cup sliced shallots (about 4)

  • 1 1/2 lb. sugar snap peas

  • 3 cups sliced radishes

  • 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)

  • 1/4 cup fresh mint, finely chopped


1. Place the ricotta in a fine-mesh strainer set over a bowl. Cover; chill to partially drain the cheese, about 4 hours. Transfer to a bowl. Stir in 2 tbsp. oil; season the ricotta with kosher salt and pepper.

2. In a large skillet, heat the remaining 4 tbsp. oil over medium. Add the shallots. Cook, stirring often, until tender, about 4 minutes. Add the peas and radishes. Cook until just tender, 3 to 4 minutes. Add the lemon zest and juice; season.

3. Transfer the vegetables to a large bowl. Top with small dollops of the ricotta and the chopped mint.