Best 4 Sugar Snap Peas With Parsley Recipes
**Sugar Snap Peas with Parsley: A Delightful Side Dish with a Burst of Flavor**
Sugar snap peas, also known as snow peas or mange-tout, are a versatile vegetable that can be enjoyed raw or cooked. They have a sweet, crisp texture and a mild flavor that pairs well with a variety of dishes. This article features two delicious recipes for sugar snap peas with parsley: a simple sautéed dish and a flavorful salad.
The sautéed sugar snap peas recipe is a quick and easy side dish that can be prepared in just 15 minutes. Simply heat some olive oil in a pan, add the sugar snap peas and parsley, and cook until the peas are tender and slightly browned. Season with salt and pepper to taste, and serve immediately.
The sugar snap pea salad recipe is a refreshing and flavorful dish that is perfect for a light lunch or dinner. Combine sugar snap peas, parsley, cherry tomatoes, red onion, and a tangy dressing made with olive oil, lemon juice, honey, and Dijon mustard. Top with crumbled feta cheese and enjoy.
Whether you prefer a simple sautéed dish or a flavorful salad, these sugar snap pea recipes with parsley are sure to satisfy your taste buds. They are both healthy and delicious, and they can be easily tailored to your own preferences.
SUGAR SNAP PEAS WITH SESAME
Steps:
- Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.
SUGAR SNAP PEAS AND POTATOES WITH PARSLEY PESTO
Provided by Andrea Albin
Categories Food Processor Potato Side Sauté Picnic Vegetarian Quick & Easy Dinner Lunch Parmesan Pine Nut Summer Healthy Potluck Parsley Sugar Snap Pea Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.
- Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.
- Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).
SUGAR SNAP PEAS WITH YOGURT, FETA AND DILL
Much of the appeal of sugar snap peas comes from their juicy, sweet crunch, which means you'll want to take care when blanching them. They turn from perfectly crisp-tender to soft in seconds. The key is to have a bowl of salted ice water next to the stove and a slotted spoon at the ready. The salt in the ice water seasons the peas, and the ice stops them from overcooking. In this savory salad, they're tossed with a garlicky dressing for brightness, and a creamy feta-yogurt sauce for richness. Serve them with crusty bread as a summery appetizer, or as a side dish for grilled fish or meats.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
- When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
- In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
- In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
- Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.
SUGAR SNAP PEAS
Delicious and easy recipe for sugar snap peas!
Provided by CJCOLLINS
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
- Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g
Tips:
- Choose fresh, young sugar snap peas for the best flavor and texture.
- Trim the ends of the sugar snap peas before cooking.
- Do not overcook the sugar snap peas, as they will become mushy.
- Add the parsley at the end of cooking to preserve its color and flavor.
- Serve sugar snap peas with parsley as a side dish or as part of a main course.
Conclusion:
Sugar snap peas with parsley is a simple yet delicious dish that is perfect for a quick and easy meal. The sugar snap peas are tender and crisp, while the parsley adds a bright, fresh flavor. This dish is also a good source of vitamins and minerals, making it a healthy choice for any meal.
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