To make the snap pea salad, trim the ends off 1 pound of fresh sugar snap peas and cut some in half lengthwise. Blanch quickly (about 30 seconds), and then dunk in ice water. Thinly slice one bunch of radishes and place them and the peas in a large bowl. Stir in 1/2 cup fresh ricotta cheese and a few leaves of fresh peppermint. Season with salt and freshly ground black pepper, and then toss with olive oil and the juice of 1 lemon. Sprinkle a pinch of red pepper flakes on top and garnish with edible flowers, such as nasturtiums or pea blossoms.
For the pasta salad, cook 1 pound of penne pasta al dente. Reserve 1 cup of the cooking water before draining and add back into pasta. Melt 4 tablespoons of butter in a skillet and add 1 small onion or 1 large shallot and 2 cloves of garlic, all finely chopped. Saut? for seven or eight minutes, and then add 2 cups of defrosted frozen peas and cook until heated through. To the penne pasta, add 1 1/2 cups fresh ricotta cheese, 4 tablespoons of finely chopped parsley, 1/2 cup grated Parmigiano-Reggiano and the pea mixture. Toss to coat before serving.Learn more about Cooking