Snap peas are also known as sugar snap peas, probably because of their wonderfully sweet flavor. They are a spring vegetable, so they are right in season right now, so their flavor will be at their peek!
Snap peas are high in fiber, minerals, and vitamin C. They great with their edible pods, and can be enjoyed raw by the handful, or also very tasty cooked like in the recipe below.
{Sugar Snap Peas with Pine Nuts and Shallots}
Serves 4
12 oz snap peas (washed)
1 tablespoons olive oil
1 large shallot, minced
1 1/2 tablespoons pinenuts
sea salt
fresh ground pepper
lemon zest (optional) about 1/2 tsp
shaved parmigiano reggiano cheese (pecorino would also be nice!)
1 tablespoons olive oil
1 large shallot, minced
1 1/2 tablespoons pinenuts
sea salt
fresh ground pepper
lemon zest (optional) about 1/2 tsp
shaved parmigiano reggiano cheese (pecorino would also be nice!)
In a large skilled heat olive oil over medium low heat. add shallots, and pine nuts and sauté until tender, about 3-5 minutes. Add snap peas, and increase the heat to medium and sauté until tender, but still crisp, about another 3-5 minutes. Add salt and pepper to taste.
Remove from heat and place on a serving dish. Top with lemon zest, and shaved parmigiano reggiano.
Enjoy!
