Heat 1 tsp oil in skillet over med-high + cook pea snaps with salt/pep 3-5 min until tender, stirring occasionally; tear up prosciutto slices + add to veggies; set aside

Chop green beans into bite-size pieces; boil a pot with ½ cup water + pinch of salt; place green beans in boiling water, cover + steam until tender, about 3-4 min; drain, season with salt/pep + a drizzle of oil

Meanwhile, in a small bowl, mix ½ cup ricotta with juice from half the lemon + salt/pep (we like lemon zest too!); dollop ½ the cheese into each bowl + spread, flattening slightly, onto the side of the bowls

Divide veggies to plates + dig in!