Spring snap pea salad with yogurt

I made this recipe for Father's Day and we all loved it! No photos but I want to be sure to have this at my fingertips when the Sweet peas are plentiful again!

Serves 6
Just barely. I wish I had doubled the recipe
Modified from Fine Cooking
http://amp.timeinc.net/cookinglight/recipes/snap-pea-salad-whipped-ricotta?source=dam

8 ounces sugar snap peas

8 ounces whole milk plain yogurt (original recipe called for 2/3 cup ricotta which would certainly save time, but I never have ricotta in the house so I use yogurt)

1 teaspoon grated lemon rind

1/4 cup sliced fresh chives

2 tablespoons torn fresh mint (or more, to taste)

2 tablespoons coarsely chopped fresh dill (or more, to taste)

2 teaspoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon fine sea salt

1/4 teaspoon black pepper

Stain yogurt with cheesecloth to make a ricotta or paneer like cheese  best to strain overnight if you have time, but I'm sure you could rush this step by twisting and squeezing the cheesecloth if you need to  

Bring a medium saucepan of water to a boil over high. Add peas, and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. You can slice them or leave them whole  Either way it's delicious  

Process yogurt  and lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter.

Toss together sliced snap peas, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of yogurt mixture. Drizzle with oil, and sprinkle with salt, pepper.

Notes: the first time I made this, we were cramped for counter space so I chopped the chives, mint, and dill in the food processor after I was done with the yogurt. Of course that turned them into more of a paste. The dish tasted fine, but next time I'll try coarsely chopping them as the original recipe instructed.