As the summer goes on, there are many foods that we can save. We can, freeze, dry, and pickle as much as we like, trying to capture just a little bit of that summer feeling. But there's no real way that you can preserve a beautiful, fresh snap pea. So, while they're here, celebrate them and present them on your platter in all their crunchy glory. Here is my take on an impressive looking, yet superbly simple recipe found in many Italian cookbooks.

about 16 oz. ricotta
1 pound snap peas
1 shallot (optional)
zest and juice from half of a lemon
about 6 mint leaves, chopped finely
3 tbls. olive oil
coarse salt, pepper to taste

  1. Prepare the peas by snapping just the stem end and pulling off the strings.
  2. Blanch: drop the peas for 30 seconds in rapidly boiling water and then plunge them into a bowl of ice water.
  3. Remove peas to a kitchen towel and pat dry.
  4. Peel and slice the shallot thinly.
  5. Chop the mint into thin ribbons.
  6. Wash the lemon and zest half of it. Cut in half and juice the half that you zested. (Save the rest for another dish.) Set aside the zest.
  7. Toss the peas with the shallots, juice, oil, mint, and seasoning.
  8. In a separate bowl, whisk ricotta with more salt and pepper and spread on a beautiful plate.
  9. Add the peas to the top in a pleasing heap. Sprinkle on the lemon zest.

For homemade ricotta, heat a half gallon of whole milk with 2 cups buttermilk over medium. Stir every once in awhile. When you see curds begin to separate from the whey (about 180F) turn off the heat and let sit for about ten minutes. With a slotted spoon, move the curds to a strainer set up over a bowl. Enjoy before refrigerating (and then fridge the rest.)