Sweet and bright snap peas cooked with lemon juice and mellow white miso are the star of this dish, piled high atop milky ricotta whipped with charred scallions.
8 oz. snap peas, ends trimmed and thinly sliced on the bias In this hefty summer side dish, charred scallions are whipped with fresh ricotta to lend a smoky sweetness that matches the sugary crunch of fresh. A small amount of mild white miso adds a gentle cheesy character that doesn’t overpower the peas; more intense red or yellow miso will be too strong. Korean chile flakes are not as hot as other varieties, so if substituting, use another chile powder with a milder heat, such as Aleppo pepper.
When it’s hot and shimmering, carefully add the scallions in a single layer and cook, undisturbed, until charred on one side, 3–5 minutes. Transfer the scallions and the oil to a food processor. Wipe out the skillet and set aside.To the food processor, add the ricotta, honey, ¾ teaspoon of salt, and 2 tablespoons of water. Process until smooth, about 20 seconds. Set aside.
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