WARMED SNOW PEAS, SUGAR SNAPS WITH RICOTTA, OR SILKEN TOFU

This recipe idea came from a salad in Analiese Gregory’s beautiful cookbook ‘How Wild Things Are.’ Instead of serving chilled blanched spring greens with the dressing, here the peas are cooked quickly in a frying pan with a similar dressing to Gregory’s then added to warm through. A dollop of ricotta or tofu is spooned on top, then quickly softens and coats the peas as it is tossed through to serve. Simple. Tasty. Quick. 

serves 4 as a light meal, or 6-8 as a side dish

2 tablespoons extra virgin olive oil

1 tablespoon mirin

½ tablespoon fish sauce 

juice of half a lemon

400g snow peas, ends removed

400g sugar snaps, ends removed

⅓ cup fresh ricotta, or silken tofu 

Combine 1 tablespoon of olive oil with the mirin, fish sauce and lemon juice in a small bowl. Set aside.

Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the peas and cook for 3 minutes tossing occasionally to cook evenly. 

Stir in the reserved oil mixture to coat the peas. Bring liquid to a simmer then quickly transfer to a serving plate. The peas will still have some crunch remembering the peas will continue to cook in the residual heat. However if you prefer a softer texture, cook the peas a little longer.

Spoon the ricotta or tofu on top. When serving toss the ricotta or silken tofu through the warmed peas.  Serve immediately.

Tip: The peas are delicious eaten cold too, although the vibrant green colour will have faded.

Recipe by Fiona Hammond, December 2021