Herbed Snap Peas Recipes

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SAUTEED SUGAR SNAP PEAS



Sauteed Sugar Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

  • Remove and discard the stem end and string from each sugar snap pod.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
  • Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

HERBED SNAP PEAS



Herbed Snap Peas image

Provided by Food Network Kitchen

Time 18m

Number Of Ingredients 0

Steps:

  • Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.

GARLIC BUTTER SUGAR SNAP PEAS



Garlic Butter Sugar Snap Peas image

Garlic butter sugar snap peas is a super simple, 5-minute side dish that goes well with nearly every main course dinner. You'll love it!

Provided by Kristen Stevens

Categories     Side Dish

Time 10m

Number Of Ingredients 4

1 tablespoon butter
2 cloves garlic (finely minced)
1 lb sugar snap peas (trimmed)
¼ teaspoon EACH: salt and pepper

Steps:

  • Melt the butter in a large frying pan over medium-high heat.
  • Add the snap peas, garlic, salt, and pepper. Let the snap peas cook for 5 minutes, stirring a few times.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 75 kcal, Sugar 5 g, Sodium 175 mg, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 9 g, Fiber 3 g, Protein 3 g, Cholesterol 8 mg, UnsaturatedFat 2 g

HERBY SNAP PEA AND RADISH SALAD



Herby Snap Pea and Radish Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound snap peas, strings removed and cut in half vertically
1/2 cup Greek yogurt
2 tablespoon lemon juice
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon vegetable oil
5 to 7 radishes, (about 1 bunch) cut into 1/3-inch-thick matchsticks
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
  • Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
  • Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
  • Serve immediately or refrigerate in an airtight container for up to 3 days.

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH



Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach image

Provided by Eddie Jackson

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 pound vegetable penne pasta
4 boneless skinless chicken breasts
5 tablespoons olive oil
3 cloves garlic, finely chopped
1 large shallot, finely chopped
1/2 cup freshly squeezed lemon juice
1 1/2 cups trimmed and sliced sugar snap peas
One 10-ounce bag frozen peas
3 cups baby spinach
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley, plus additional leaves for serving

Steps:

  • Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
  • Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
  • Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
  • Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

Nutrition Facts : Calories 535, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 335 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 37 grams, Sugar 5 grams

FISH PACKETS WITH SNAP PEAS, TOMATOES, AND HERB BUTTER



Fish Packets with Snap Peas, Tomatoes, and Herb Butter image

These easy, build-your-own fish packets let kids help out with dinner and choose which items they want to include. The herb butter infuses the fish and vegetables with rich flavor and the tomatoes release their juices to create a light sauce.

Provided by Katherine Sacks

Categories     Back to School     Fish     Seafood     Kid-Friendly     Sugar Snap Pea     Tomato     Dinner     Wheat/Gluten-Free     Pescatarian     Small Plates

Yield 4 servings

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, plus more
1 pound sugar snap peas, trimmed
1 pint cherry tomatoes (about 2 1/2 cups), quartered
2 large garlic cloves, thinly sliced
4 (1/2"-thick) skinless flounder or tilapia fillets (about 6 ounces each)
1/4 cup coarsely chopped basil
Special Equipment
4 (16x12") sheets parchment paper

Steps:

  • Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
  • Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
  • Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
  • Do Ahead
  • Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.

ORZO AND HERBED SUGAR SNAP PEAS



Orzo and Herbed Sugar Snap Peas image

Categories     Pasta     Side     Low Fat     Quick & Easy     Low Cal     Spring     Healthy     Dill     Sugar Snap Pea     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

10 cups water
2 cups low-sodium fat-free chicken broth
1 1/2 teaspoons salt
1/2 pound sugar snap peas, trimmed and cut diagonally into 1/2-inch pieces
3 scallions, chopped
2 tablespoons chopped fresh dill
1 1/3 cups orzo (1/2 pound)
1/4 teaspoon black pepper

Steps:

  • Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute. Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth, then drain sugar snaps in a colander. Put sugar snaps, scallions, and dill in a bowl.
  • Return broth to a boil and cook orzo, stirring occasionally, until tender. Reserve 1/2 cup broth, then drain orzo in a sieve. Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.

HERBED BEEF STEW WITH SUGAR SNAP PEAS



Herbed Beef Stew with Sugar Snap Peas image

Categories     Beef     Herb     Stew     Low Fat     Back to School     Pea     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds beef stew meat, well trimmed
1 large onion, chopped
4 large garlic cloves, chopped
2/3 cup dry red wine
3 cups canned unsalted beef broth
4 plum tomatoes, chopped
2 tablespoons minced fresh thyme
2 teaspoons minced fresh rosemary
4 large carrots, peeled, sliced diagonally into 1-inch pieces
1 pound sugar snap peas
2 tablespoons minced fresh parsley

Steps:

  • Heat 2 teaspoons oil in heavy large Dutch oven, preferably nonstick, over medium-high heat. Add half of beef and cook until beef is brown, stirring occasionally, about 7 minutes. Transfer beef to bowl. Repeat with remaining 1 teaspoon olive oil and beef.
  • Add onion and garlic to Dutch oven and sauté until onion is tender, about 10 minutes. Return meat and any juices in bowl to Dutch oven. Stir in wine. Simmer until liquid is reduced to half, about 5 minutes. Add beef broth, tomatoes, half of thyme and half of rosemary. Season with salt and pepper.
  • Cover, reduce heat to medium-low and simmer until beef is almost tender, approximately 1 hour.
  • Stir in carrots. Simmer uncovered until carrots and meat are very tender and stew is slightly thickened, approximately 45 minutes or less
  • Stir in peas, parsley, remaining 1 tablespoon thyme and remaining 2 teaspoon rosemary. Cover and simmer until peas are tender, about 5 minutes.

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