Best 11 Lemon Snap Peas Recipes

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Lemon Snap Peas: A Refreshing and Zesty Treat for Your Taste Buds

Snap peas, also known as sugar snap peas, have a naturally sweet and crunchy texture that makes them a delightful snack or addition to any dish. When combined with a tangy lemon sauce, these peas transform into a vibrant and flavorful side dish that will elevate your meals. This article presents three enticing recipes that showcase the versatility of lemon snap peas, offering a range of options to suit your preferences and dietary needs.

1. **Lemon Butter Snap Peas:** This classic recipe combines the bright flavors of lemon and butter to create a simple yet elegant side dish. Fresh snap peas are sautéed in a mixture of butter, lemon juice, and garlic, resulting in a tender and flavorful dish that complements various main courses.

2. **Honey Lemon Snap Peas:** For those who prefer a sweeter twist, the honey lemon snap peas recipe offers a delightful balance of tangy and sweet flavors. The peas are coated in a glaze made with honey, lemon juice, and a hint of cayenne pepper, creating a slightly spicy and addictive snack.

3. **Lemon Snap Peas with Feta and Pine Nuts:** This recipe takes the lemon snap peas to a new level by adding crumbled feta cheese and toasted pine nuts. The salty feta and nutty pine nuts add a contrasting texture and flavor to the crisp peas, making them an irresistible appetizer or side dish for any occasion.

These three recipes offer a range of options to suit your taste preferences and dietary needs. Whether you prefer a classic combination of lemon and butter, a sweet and tangy glaze, or a savory combination with feta and pine nuts, there's a lemon snap peas recipe here to satisfy your cravings. So, gather your ingredients and let's embark on a culinary journey to create these delightful dishes.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR SNAP PEAS WITH LEMON BUTTER



Sugar Snap Peas with Lemon Butter image

Categories     Side     Vegetarian     Quick & Easy     Pea     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 3

1 pound sugar snap peas, trimmed
1 1/2 tablespoons unsalted butter
3/4 teaspoon freshly grated lemon zest

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.

SUGAR SNAP PEAS WITH BASIL AND LEMON



Sugar Snap Peas With Basil and Lemon image

I love peas and this fit our meal perfectly. From The New Family Cookbook for People with Diabetes Points 1.

Provided by Dancer

Categories     Lemon

Time 14m

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil
1 1/4 lbs sugar snap peas
1/2 teaspoon salt (I used just a shake)
1/4 teaspoon white pepper
1/3 cup coarsely chopped fresh basil
1/2 teaspoon grated lemon zest
1/2 lemon, cut in wedges

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.

LEMON SNAP PEAS



Lemon Snap Peas image

Fifteen minutes, thyme and lemon are really all you need for this delicious side that really comes together in, you guessed it, a snap. Marguerite Shaeffer - Sewell, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1-1/3 cups fresh or frozen sugar snap peas
1/2 teaspoon grated lemon zest
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
2 teaspoons butter
Dash salt
Dash pepper

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add snap peas; cover and boil for 3 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In a large skillet, saute the peas, lemon zest and thyme in butter until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SUGAR SNAP PEAS WITH LEMON AND OLIVE OIL



Sugar Snap Peas with Lemon and Olive Oil image

Fresh lemon juice and a drizzle of olive oil turn crisp, fresh sugar snap peas into a refreshing side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 4

1 tablespoon fresh lemon juice
8 ounces sugar snap peas, strings removed, thinly sliced on the bias
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

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



Sugar Snap Peas With Lemon, Garlic, and Basil image

I am a big fan of Snap Peas, so when I found this recipe in Cook's Illustrated, I knew I had to try it! Yum!!

Provided by Abby Girl

Categories     Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon table salt
4 cups sugar snap peas, stems snipped off and strings removed if needed
2 tablespoons olive oil
1 lemon, zest of, sliced very fine
1 tablespoon lemon juice
1 garlic clove, minced
6 -8 fresh basil leaves, chopped fine
1/2 teaspoon table salt
ground black pepper

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



Sugar Snap Peas With Lemon Butter image

Make and share this Sugar Snap Peas With Lemon Butter recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb sugar snap pea, trimmed
1 1/2 tablespoons unsalted butter
3/4 teaspoon freshly grated lemon zest

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.

SAUTéED SUGAR SNAP PEAS WITH PINE NUTS, FENNEL & LEMON ZEST RECIPE - (4/5)



Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest Recipe - (4/5) image

Provided by Dr_Mom

Number Of Ingredients 20

MAIN VERSION:
3 tablespoons Pine Nuts
1 teaspoon fennel seeds
1/2 teaspoon lemon zest, freshly grated
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 teaspoons oil
12 ounces, sugar snap peas, halved crosswise on the bias
2 tablespoons water
1 garlic clove, minced
3 tablespoons fresh basil, chopped
MOROCCAN VARIATION:
3 tablespoons slivered or sliced almonds
1 teaspoon whole coriander seeds
1/4 teaspoon orange zest
3 tablespoons cilantro
Japanese variation
2 tablespoons sesame seeds, white or black
1/2 teaspoon ginger, freshly grated
1 scallion, thinly sliced

Steps:

  • Toast pine nuts in a skillet until just starting to brown, about 3 minutes. Add fennel seeds and toast for 1 more minute. Transfer mixture to a cutting board and add the next 3 ingredients. Chop until finely minced and well combined (avoid a food processor, it will over chop the nuts unless you are extremely careful). Set aside. Note: this can be prepared up to one day ahead. Heat oil in the empty skillet until shimmering. Add peas and water, cover and cook for 2 minutes. Uncover and add the garlic. Continue to cook until the water evaporates, about 2 more minutes. Remove from heat and stir in 3/4 of the nut mixture and greens. Transfer to serving plate and sprinkle with the rest of the nut mixture Moroccan variation: Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil Japanese variation: Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.

SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST



Snap Peas and Shiitake Mushrooms In Scallion Crepes With Lemon Zest image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h45m

Yield About 4 servings

Number Of Ingredients 13

8 whole scallions, plus 1 scallion sliced as thinly as possible
1/2 cup milk
2 large eggs, lightly beaten
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons melted unsalted butter
Grated zest of 1 lemon
1/4 cup extra-virgin olive oil
1/2 pound sugar snap peas, trimmed and strings removed, cut on bias into 1/2-inch pieces (about 2 cups)
1/2 pound shiitake mushrooms, stems discarded, tops cut into 1/4-inch slices
Juice of 1 lemon
Zest of 1/2 lemon, cut into very thin strips
Kosher salt to taste

Steps:

  • To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
  • To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
  • Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
  • When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
  • Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 7 grams, TransFat 0 grams

SUGAR SNAP PEAS WITH RICOTTA, MINT AND LEMON



SUGAR SNAP PEAS WITH RICOTTA, MINT AND LEMON image

Categories     Vegetable

Yield 4

Number Of Ingredients 10

½ cup whole-milk ricotta
4 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
¼ teaspoon freshly ground black pepper, plus more, to taste
2 cups sugar snap peas (about ½ pound)
2 tablespoons thinly sliced scallions
2 tablespoons coarsely chopped flat-leaf parsley
3 tablespoons coarsely chopped mint
2 tablespoons freshly squeezed lemon juice
Flaky sea salt, such as Maldon

Steps:

  • 1. Line a fine-mesh sieve with cheesecloth or a clean dish towel and set over a bowl. Place ricotta in sieve and refrigerate overnight, until cheese loses much of its water content and thickens. 2. In a small bowl, whisk ricotta and 2 tablespoons oil until smooth. Season with kosher salt and pepper to taste. Continue to whisk until fluffy and creamy. Set aside. 3. Bring a large pot of salted water to a boil. Blanch peas in boiling water until bright green, 30-40 seconds. Drain and transfer to a large bowl of salted ice water. Once peas are chilled, drain and spread out on a clean dish towel to dry. 4. Rinse large bowl and dry. Add peas, scallions, parsley, mint, ¼ teaspoon pepper, lemon juice and remaining 2 tablespoons oil, and stir to combine. 5. To serve, divide ricotta evenly among four plates and top each serving with ½ cup peas. Finish with a drizzle of oil and a sprinkle of sea salt.

LEMON SCENTED SUGAR SNAP PEAS



Lemon Scented Sugar Snap Peas image

Light and refreshing :) To make ahead: after draining wrap peas in paper towels and place in zip top plastic bag. Seal and chill 8 hours.

Provided by Antifreesz

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs sugar snap peas, fresh
2 tablespoons butter
2 garlic cloves, minced
1 tablespoon lemon juice, fresh
2 teaspoons lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper, freshly ground

Steps:

  • Cook peas in enough boiling salted water to cover for 5 minutes or until crisp-tender.
  • Drain and plunge into ice water;drain.
  • Melt butter in a medium skillet over medium-high heat;add peas and sauté 3 minutes.
  • Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.

BEANS AND SUGAR SNAP PEAS WITH LEMON & CAPERS



Beans and Sugar Snap Peas With Lemon & Capers image

This is such a easy healthy low fat vegetable side dish that is very tasty. You could use french beans as well. Cooking time will vary with which method you cook with.

Provided by Latchy

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

300 g butter beans
200 g sugar snap peas
2 tablespoons drained tiny capers (chopped if you only have large)
60 ml lemon juice
2 tablespoons coarsely chopped fresh dill

Steps:

  • You can boil, steam or microwave the beans and peas separately until they are just tender, then drain them.
  • Heat a non stick pan that has been sprayed with olive oil and cook the capers, stirring them until they are lightly browned.
  • Add the lemon juice, peas and beans and stir until vegetables are hot.
  • Stir in the dill.

Tips:

  • Choose fresh, tender snap peas: Look for bright green, firm snap peas that snap easily when you bend them. Avoid peas that are limp or have brown spots.
  • Blanch the snap peas before stir-frying: Blanching helps to preserve the snap peas' bright green color and crisp texture. To blanch, bring a large pot of salted water to a boil. Add the snap peas and cook for 1-2 minutes, or until they are bright green and tender. Immediately remove the snap peas from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
  • Use a well-seasoned wok or large skillet: A well-seasoned wok or large skillet will help to prevent the snap peas from sticking. If you don't have a well-seasoned wok or skillet, you can season it by heating it over medium heat and adding a tablespoon of oil. Swirl the oil around the pan until it coats the entire surface. Allow the oil to cool completely before using.
  • Stir-fry the snap peas over high heat: High heat will help to quickly cook the snap peas and prevent them from becoming mushy. Stir-fry the snap peas for 2-3 minutes, or until they are tender but still have a slight crunch.
  • Add your favorite seasonings: There are many different seasonings that you can add to stir-fried snap peas. Some popular options include garlic, ginger, soy sauce, oyster sauce, and sesame oil.
  • Serve stir-fried snap peas immediately: Stir-fried snap peas are best served immediately after they are cooked. This will help to preserve their flavor and texture.

Conclusion:

Stir-fried snap peas are a delicious and healthy side dish or main course. They are easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious stir-fried snap pea dish that your family and friends will love.

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