Lemony Snap Peas With Variations Recipe

Name: Lemony Snap Peas With Variations
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ice water, bath (large bowl of water and ice); 8 cups water; 12 ounces sugar snap peas, trimmed; ½ teaspoon lemon zest, grated; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 teaspoon Dijon mustard; ½ teaspoon sugar; ¼ teaspoon kosher salt; ¼ teaspoon fresh ground black pepper; 1 shallot, minced

Servings: persons

ice water, bath (large bowl of water and ice)
8 cups water
12 ounces sugar snap peas, trimmed
½ teaspoon lemon zest, grated
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon sugar
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 shallot, minced

1
In a large Dutch oven, bring the 8 cups of water to a boil; add peas and cook until crisp-tender, about 30 seconds.
2
Drain and plunge peas into the ice water bath to stop them from cooking; drain again and slice peas in half diagonally.
3
In a medium bowl, combine lemon zest and the remaining ingredients with a whisk; add peas and toss gently to coat in sauce.
4
Radish and Feta variation: Prepare the base recipe, but only use 1/8 teaspoon of the salt.
5
Add 1/2 cup thinly sliced radishes, 1/3 cup crumbled feta (1 1/2 oz), and 3 tablespoons chopped fresh mint or basil to the pea mixture.
6
Adds about 30 calories.
7
Israeli Couscous and Dill variation: Heat 2 teaspoons olive oil in a saucepan, over medium heat, and saute 2/3 cup Israeli couscous, for 3 minutes.
8
Add 1 cup water, bring to a boil, cover, reduce heat, and simmer 10 minutes.
9
Drain and rinse.
10
Prepare the base recipe with 6 ounces of peas, increase the salt to 1/2 teaspoon and substitute 1/2 teaspoon minced garlic for the shallot.
11
Combine pea mixture, couscous, and 1 tablespoon minced fresh dill.
12
Top with 2 tablespoons shaved Parmesan cheese.
13
Adds about 140 calories.
14
Toasted Almond and Pecorino variation: Prepare base recipe.
15
Toast 3 tablespoons sliced almonds in a small skillet; cook over medium heat until lightly brown, about 3 minutes.
16
Add almonds to pea mixture, tossing lightly.
17
Top with 3 tablespoons shaved pecorino Romano cheese.
18
Adds about 40 calories.

368

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ice water, bath (large bowl of water and ice), 8 cups water, 12 ounces sugar snap peas, trimmed, ½ teaspoon lemon zest, grated, and more.

Yes, Lemony Snap Peas With Variations falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemony Snap Peas With Variations

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions