INGREDIENTS
3 cups
Baby arugula
1 cup
Basil, packed fresh leaves
1 cup
Heirloom cherry tomatoes
18
Snap peas, cleaned and cut in half (about 1/4 pound)
2 tbsp
White balsamic vinegar
1/4 tsp
Red pepper flakes
5/8 tsp
Salt
11 tsp
Olive oil
2 tbsp
Pine nuts, toasted
1 cup
Whole-milk ricotta cheese