Peas get an unexpected but tasty overhaul in this unique dish. Can't find firm, salty ricotta salata? Use cumbled goat cheese or coarsely grated Parmaesan insead. If you're using fresh peas, cook them the day before you prepare this dish. Let cool, then keep covered and refrigerate until ready to use. Don't forget to make this side dish pretty by topping with fresh mint leaves.
See recipe: Peas with Mint and Ricotta Salata