- 1-2 c freshly picked peas
- 4 radishes, sliced paper-thin
- 1 t fine lemon zest
- squeeze ½ small lemon (about 2 T fresh lemon juice)
- 1-2 T extra virgin olive oil
- sea salt and freshly cracked pepper, to taste
Whisk oil, zest and lemon juice in a bowl until emulsified. Season. Add radishes and peas. Toss until combined, check for seasoning and serve.
Serves 4.
Note: you could also add ricotta cheese and serve over pasta. Mix the lemon zest and juice with ricotta, add a scant teaspoon of oil. Toss with radishes, peas and hot pasta (preferably gemelli or similar shape). Season.