snappearecipes

Sugar-snap Pea and 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.

Sugar Snap Pea and 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.

Fusilli with Sugar Snap Peas

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.
Servings: 4

Sugar Snap Peas with Mushrooms

3/4 lb. sugar-snap peas
1/2 lb. mushrooms
1 tbsp. butter
1 tbsp. oil
Salt and pepper
1 lemon

String the sugar-snap peas. Cook them in boiling, salted water until tender, about 5 minutes,
and drain. Slice the mushrooms. Heat the butter and oil in a large frying pan over medium
high heat. Add the mushrooms and cook, stirring occasionally, until they're soft and the
liquid has evaporated, 10 to 12 minutes. Add peas, 1/2 teaspoon salt, and 1/2 teaspoon
pepper and heat through, 2 or 3 minutes.
Squeeze 2 teaspoons juice from the lemon. Add the juice right before serving.

Sugar Snap Pea Parmigiano

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.
Servings: 4

Sugar Snap Peas with Green Onions and Lettuce

½ cup green onions, sliced
2 leaves of your favorite lettuce
1 lb. sugar snap peas
Salt & pepper to taste
1 tbsp butter
1 tbsp olive oil

Slice scallions and shred lettuce. Cook peas in boiling salted water until tender, about 5
minutes. In a large frying pan, melt butter in the olive oil over medium heat. And scallions
and 1 tsp salt. Cover and cook until tender, about 3 minutes. Add snap peas and continue
stirring until heated through. Add the lettuce and stir until wilted. Add salt and pepper to
taste.

Roasted Beet and Sugar Snap Pea Salad

3 medium beets, trimmed
½ pound sugar snap peas, trimmed
1 tbsp plus 1 tsp Dijon mustard
1 tbsp plus 1 tsp cider vinegar
¼ cup olive oil
3 tbsp fresh chopped dill or 1 tbsp dillweed
1 ½ tsp sugar
2 2/3 ounces fresh mixed greens
Preheat oven to 375 degrees. Wrap beets in aluminum foil. Bake until tender, for about
1 hour 15 minutes. Cool. Peel beets and cut into wedges. Cook sugar snap peas in a
large saucepan of boiling salted water until tender-crisp, about 1 minute. Drain. Rinse
with cold water; drain well. Pat dry. Mix mustard and vinegar in a small bowl.
Gradually mix in oil, then dill, then sugar. (can be prepared 4 hours ahead. Cover sugar
snap peas and chill. Cover dressing and beets separately and let stand at room
temperature). Line platter with greens. Mix beets, sugar snap peas and dressing in a
medium bowl. Season with salt and pepper. Spoon atop greens. Serves 4.

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
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 Recipes

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