Instructions
Step 1
To a medium skillet over high heat, add 2 teaspoons of the oil. 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.
Step 2
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.
Step 3
In a small bowl, stir together the lemon zest, gochugaru, miso, ¼ teaspoon of salt, and the remaining oil.
Step 4
Return the clean skillet to medium heat, add the miso mixture and the snap peas, and cook until the peas are bright green and still crunchy, about 2 minutes. Remove from the heat, add the lemon juice, and stir until a glossy sauce forms.
Step 5
To a plate or shallow bowl, add the whipped ricotta and top with the snap peas and their sauce. Garnish with the mint and more gochugaru to taste. Serve immediately with crusty bread.