Lemon Snap Peas Recipes

SUGAR SNAP PEA SALAD WITH LEMON AND DILL

Steps:

• Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

SUGAR SNAP PEAS WITH BASIL AND LEMON

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add Sugar snap peas, season with salt and pepper.
• Stir-fry until crisp-tender, or about 3 minutes.
• Add basil and lemon zest, stir-fry until basil is wilted and fragrant.
• Serve immediately with lemon wedges.

SUGAR SNAP PEAS WITH LEMON AND OLIVE OIL

Steps:

• Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.

SUGAR SNAP PEAS WITH LEMON, GARLIC, AND BASIL

Steps:

• Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.
• Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.).
• Heat oil over medium heat in medium sauté pan. Add zest and garlic; sauté until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.

SUGAR SNAP PEAS WITH LEMON BUTTER

Steps:

• Blanch the peas in a saucepan with boiling salted water for 1 minute.
• Drain and plunge them into a bowl of ice and cold water to stop the cooking. Drain peas well again.
• In a large skillet, melt the butter with the zest. Add the peas, then salt and pepper to desired taste.
• Heat the peas over moderately low heat until they are hot, stirring occasionally.

SUGAR SNAP PEAS WITH LEMON BUTTER

Steps:

• In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.