Sweet Pea and Mint Salad with Whipped Ricotta

Beat ricotta with lemon juice, lemon zest, olive oil, salt, and black pepper in a bowl for 2 minutes until light and fluffy. Taste and adjust seasoning.

Bring a small pot of salted water to a boil. Blanch fresh peas for 60–90 seconds until bright green and just tender. Transfer immediately to ice water, then drain.

Remove strings from snap peas and slice diagonally into thirds. Thinly slice radishes using a knife or mandoline. Keep separate.

Spread whipped ricotta in a generous swoosh across each plate. Scatter peas, snap peas, and radishes over the ricotta.

Tear fresh mint leaves over the salad. Drizzle with additional olive oil and sprinkle red pepper flakes. Serve immediately.