Sugar snap peas are one of the first vegetables I look forward to each spring, with their crisp texture, natural sweetness, and vibrant green color. A cross between English and snow peas, they bring freshness and crunch to simple seasonal dishes like this one. Spring produce has a way of bringing fresh energy back into the kitchen, and sugar snap peas capture that feeling beautifully.
Servings: 4 servings
Calories: 210kcal
Ingredients
- 1 pound fresh sugar snap peas trimmed and strings removed, if needed
- 1/3 cup fresh mint leaves roughly chopped
- 1/2 cup pine nuts lightly toasted
- 2 tablespoons extra-virgin olive oil
- 1/4 cup freshly shaved parmesan cheese use a vegetable peeler to shave the cheese
- zest of a lemon
- juice of a lemon about 2 tablespoons
- Pinch of sea salt
Instructions
- Some sugar snap peas may have a tough string along the seam that should be removed before eating, though younger or stringless varieties often don’t need it. To remove the string, pinch off the stem end and gently pull the string down the side of the pod. Slice the peas crosswise on the diagonal into ¼-inch pieces.
- Place the snap peas in a medium bowl and toss with the mint, toasted pine nuts, olive oil, parmesan cheese, lemon zest, lemon juice and a pinch of salt. Taste and adjust the seasoning as needed before serving.
Toasting the pine nuts brings out their nutty flavor and adds depth to the salad. Use a vegetable peeler to shave the parmesan into delicate ribbons. Most of the ingredients can be prepared ahead, then tossed together just before serving.
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 11g | Protein: 7g | Fat: 16g | Fiber: 4g | Sugar: 4g
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