| Sugar Snap Pea Recipes |
- Cream of Sugar Snap Pea Soup
- Fusilli with Sugar Snap Peas
- Pasta Primavera with Shrimp & Sugar Snap Peas
- Sugar Snap Pea & Mint Salad
- Sugar Snap Pea Parmigiano
- Sugar Snap Pea & Carrot Salad
- Sugar Snap Pea & Strawberry Salad
Cream of Sugar Snap Pea Soup
3 sm. shallots, minced
2 tbsp. butter
1/2 lb. sugar snap peas
2 1/2 cup chicken stock
2 tbsp. fresh lemon juice
1/4 tsp. ground cumin
1/2 cup heavy cream
1 tbsp. minced fresh coriander
Dash of Tabasco sauce
Salt & Pepper to taste
Saute the shallots in the butter until soft. Add the peas and stir-fry just until tender, about 2 or 3 minutes. Add the
stock, lemon juice and cumin and simmer 15 minutes. Cool slightly then puree in a blender or food processor. Return
to the saucepan, add the cream and Tabasco sauce. Add salt and pepper to taste. Heat thoroughly, but do not boil.
Sprinkle with minced coriander just before serving.
Broccoli – Cauliflower Salad
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon (optional)
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a
medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
Fusilli with Sugar Snap Peas
Servings: 4
8 ounces fusilli pasta, uncooked
3 tablespoons olive oil
1 teaspoon garlic salt
3/4 teaspoon oregano, dried
1/4 teaspoon red pepper
3 small red-skinned potatoes, cut into 1/8 inch thick slices
1 medium yellow onion, thinly sliced
2 cups Sugar Snap Peas
1 cup chicken broth
1 tablespoon Parmesan cheese, freshly grated
1. Cook pasta as package directs; drain.
2. Meanwhile, in 13 x 9-inch baking pan, combine oil, garlic salt, oregano and crushed red pepper. Add potatoes and
onion to pan; stir to coat.
3. Roast at 425 degrees F for 15 minutes. Stir in Mann's Stringless Sugar Snap Peas; roast 5 minutes. Stir in broth;
roast 5 minutes. Remove from oven. Add cooked pasta; stir to combine. Place in large serving bowl; sprinkle with
cheese, as desired.
Pasta Primavera with Shrimp and Sugar Snap Peas
1 ½ cups carrots, sliced
2 cups sugar snap peas
3 cups uncooked cavatappi pasta or penne pasta
1 tsp. olive oil
1 lb. peeled and deveined medium shrimp
1 tsp. salt
¼ tsp ground pepper
2 cloves garlic, minced
¼ cup dry white wine (Becky used tomato sauce and doubled the amount & it was very good, too!)
1/3 cup whipping cream
1 tbsp. fresh lemon juice
¼ cup grated fresh parmesan cheese
¼ cup, thinly sliced fresh basil
¼ cup chopped fresh parsley
2 cups trimmed arugula
2 tbsp. chopped green onions
Bring 2 quarts of water to a boil in a stockpot. Add carrots and snap peas; cook 3 minutes. Remove with a slotted
spoon. Add pasta to boiling water; cook according to package direction, omitting salt and fat. Drain. Heat oil in a
large non-stick skillet over medium-high heat. Add shrimp, sauté 2 minutes. Add carrots, peas, salt, pepper, and
garlic; sauté 2 minutes. Stir in wine, scrapping bottom to loosen brown bits. Stir in cream and juice; cook 1 minute.
Add pasta and cheese, stir well to coat. Remove from heat, stir in basil and remaining ingredients.
Sugar Snap Pea and Mint Salad
1-1/2 lb. (750 g) sugar snap peas, ends trimmed
1 tablespoon Champagne vinegar
1small shallot, minced
3 tablespoons extra virgin olive oil
salt and freshly ground pepper
1/4 cup (1/4 oz/7 g) fresh mint leaves, cut into thin strips, plus mint sprigs for garnish
Have ready a bowl of ice water. Bring a large saucepan three-fourths full of salted water to a boil. Add the sugar
snap peas and simmer until bright green and almost tender, 1-1/2 to 2 minutes. Drain immediately and transfer to
the ice water to halt the cooking. Let stand for 5 minutes, then drain and set aside.
To make the dressing, in a small bowl, whisk together the vinegar, shallot, olive oil and salt and pepper to taste.
To serve, place the sugar snap peas and thin strips of mint in a bowl and drizzle with the dressing. Toss to coat the
ingredients evenly. Transfer to a serving bowl and garnish with mint sprigs. Serve immediately, arranging the salad
attractively on each plate, if desired.
Sugar Snap Pea Parmigiano
Servings: 4
Ingredients:
4 cups Sugar Snap Peas
1 tablespoon olive oil, extra virgin
pinch salt
1/3 cup Parmigiano Reggiano, slivered
1. Heat oven to 450 degrees F. Spread Sugar Snap Peas in 13 x 9 inch baking pan, and drizzle with 1 T olive oil.
Sprinkle with salt. Toss to coat.
2. Roast 10 minutes. Remove from oven and spread cheese evenly over the top. Return to oven and roast until
cheese melts, about 3 minutes. Serve.
Sugar Snap Pea & Carrot Salad
1 1/2 cups thinly sliced carrots
1 1/2 cups sugar snap peas, ends removed
1 tbsp lite soy sauce
1 clove garlic, minced
1/2 tsp sesame oil
1 tbsp orange juice
Red leaf lettuce leaves
Lemon slices
Blanch the carrots for 3 minutes in boiling water. After 1 minute, add the sugar snap peas. Drain, plunge the
vegetables into cold water, and drain again. Whisk together the soy sauce, garlic, oil, and juice. Toss with the
carrots and sugar snap peas. Place the lettuce leaves on individual plates. Mound the vegetables on top, garnish
with lemon, and serve.
Sugar Snap Pea & Strawberry Salad
1 tbsp extra-virgin olive oil
2 tsp raspberry vinegar
¼ tsp Dijon mustard
¼ lb. sugar snap peas, including pods
4 cups ripe strawberries, thickly sliced
1. Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
2. Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run
under cold water to stop cooking.
3. Drain.
4. Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another
whisk before adding to salad).
5. Serve immediately or chill for no more than an hour.
6. Recipe may be doubled, tripled, etc.
3 sm. shallots, minced
2 tbsp. butter
1/2 lb. sugar snap peas
2 1/2 cup chicken stock
2 tbsp. fresh lemon juice
1/4 tsp. ground cumin
1/2 cup heavy cream
1 tbsp. minced fresh coriander
Dash of Tabasco sauce
Salt & Pepper to taste
Saute the shallots in the butter until soft. Add the peas and stir-fry just until tender, about 2 or 3 minutes. Add the
stock, lemon juice and cumin and simmer 15 minutes. Cool slightly then puree in a blender or food processor. Return
to the saucepan, add the cream and Tabasco sauce. Add salt and pepper to taste. Heat thoroughly, but do not boil.
Sprinkle with minced coriander just before serving.
Broccoli – Cauliflower Salad
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon (optional)
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a
medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
Fusilli with Sugar Snap Peas
Servings: 4
8 ounces fusilli pasta, uncooked
3 tablespoons olive oil
1 teaspoon garlic salt
3/4 teaspoon oregano, dried
1/4 teaspoon red pepper
3 small red-skinned potatoes, cut into 1/8 inch thick slices
1 medium yellow onion, thinly sliced
2 cups Sugar Snap Peas
1 cup chicken broth
1 tablespoon Parmesan cheese, freshly grated
1. Cook pasta as package directs; drain.
2. Meanwhile, in 13 x 9-inch baking pan, combine oil, garlic salt, oregano and crushed red pepper. Add potatoes and
onion to pan; stir to coat.
3. Roast at 425 degrees F for 15 minutes. Stir in Mann's Stringless Sugar Snap Peas; roast 5 minutes. Stir in broth;
roast 5 minutes. Remove from oven. Add cooked pasta; stir to combine. Place in large serving bowl; sprinkle with
cheese, as desired.
Pasta Primavera with Shrimp and Sugar Snap Peas
1 ½ cups carrots, sliced
2 cups sugar snap peas
3 cups uncooked cavatappi pasta or penne pasta
1 tsp. olive oil
1 lb. peeled and deveined medium shrimp
1 tsp. salt
¼ tsp ground pepper
2 cloves garlic, minced
¼ cup dry white wine (Becky used tomato sauce and doubled the amount & it was very good, too!)
1/3 cup whipping cream
1 tbsp. fresh lemon juice
¼ cup grated fresh parmesan cheese
¼ cup, thinly sliced fresh basil
¼ cup chopped fresh parsley
2 cups trimmed arugula
2 tbsp. chopped green onions
Bring 2 quarts of water to a boil in a stockpot. Add carrots and snap peas; cook 3 minutes. Remove with a slotted
spoon. Add pasta to boiling water; cook according to package direction, omitting salt and fat. Drain. Heat oil in a
large non-stick skillet over medium-high heat. Add shrimp, sauté 2 minutes. Add carrots, peas, salt, pepper, and
garlic; sauté 2 minutes. Stir in wine, scrapping bottom to loosen brown bits. Stir in cream and juice; cook 1 minute.
Add pasta and cheese, stir well to coat. Remove from heat, stir in basil and remaining ingredients.
Sugar Snap Pea and Mint Salad
1-1/2 lb. (750 g) sugar snap peas, ends trimmed
1 tablespoon Champagne vinegar
1small shallot, minced
3 tablespoons extra virgin olive oil
salt and freshly ground pepper
1/4 cup (1/4 oz/7 g) fresh mint leaves, cut into thin strips, plus mint sprigs for garnish
Have ready a bowl of ice water. Bring a large saucepan three-fourths full of salted water to a boil. Add the sugar
snap peas and simmer until bright green and almost tender, 1-1/2 to 2 minutes. Drain immediately and transfer to
the ice water to halt the cooking. Let stand for 5 minutes, then drain and set aside.
To make the dressing, in a small bowl, whisk together the vinegar, shallot, olive oil and salt and pepper to taste.
To serve, place the sugar snap peas and thin strips of mint in a bowl and drizzle with the dressing. Toss to coat the
ingredients evenly. Transfer to a serving bowl and garnish with mint sprigs. Serve immediately, arranging the salad
attractively on each plate, if desired.
Sugar Snap Pea Parmigiano
Servings: 4
Ingredients:
4 cups Sugar Snap Peas
1 tablespoon olive oil, extra virgin
pinch salt
1/3 cup Parmigiano Reggiano, slivered
1. Heat oven to 450 degrees F. Spread Sugar Snap Peas in 13 x 9 inch baking pan, and drizzle with 1 T olive oil.
Sprinkle with salt. Toss to coat.
2. Roast 10 minutes. Remove from oven and spread cheese evenly over the top. Return to oven and roast until
cheese melts, about 3 minutes. Serve.
Sugar Snap Pea & Carrot Salad
1 1/2 cups thinly sliced carrots
1 1/2 cups sugar snap peas, ends removed
1 tbsp lite soy sauce
1 clove garlic, minced
1/2 tsp sesame oil
1 tbsp orange juice
Red leaf lettuce leaves
Lemon slices
Blanch the carrots for 3 minutes in boiling water. After 1 minute, add the sugar snap peas. Drain, plunge the
vegetables into cold water, and drain again. Whisk together the soy sauce, garlic, oil, and juice. Toss with the
carrots and sugar snap peas. Place the lettuce leaves on individual plates. Mound the vegetables on top, garnish
with lemon, and serve.
Sugar Snap Pea & Strawberry Salad
1 tbsp extra-virgin olive oil
2 tsp raspberry vinegar
¼ tsp Dijon mustard
¼ lb. sugar snap peas, including pods
4 cups ripe strawberries, thickly sliced
1. Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
2. Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run
under cold water to stop cooking.
3. Drain.
4. Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another
whisk before adding to salad).
5. Serve immediately or chill for no more than an hour.
6. Recipe may be doubled, tripled, etc.
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