Sugar Snaps With Extra-Virgin Olive Oil and Shaved Parmigiano

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Photo by Maria Robledo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 231.98 calories
    • Calories 71.76480731 calories from fat
    • Fat 18.74 g
    • Sat Fat 4.91 g
    • Cholesterol 15.59 mg
    • Sodium 291.56 mg
    • Protein 9.13 mg
    • Carbohydrate 7.52 g
    • Fiber 2.26 g
    • Iron 1.94 mg
    • Calcium 234.55 mg

With a chef's knife, cut the snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve.Up to 15 minutes before serving, dress the snap peas: Combine the lemon juice, salt, and sugar in a medium bowl. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle the oil into the lemon mixture. Add the snap peas and zest and toss to coat. Season with the pepper.Using a vegetable peeler, shave the Parmigiano into paper-thin strips. Scatter over the snap peas and toss gently before serving.  

Ingredients

  1. Check 4 cups (about 12 ounces) sugar snap peas
  2. Check 2 teaspoons fresh lemon juice, plus more to taste
  3. Check pinch of kosher salt
  4. Check pinch of sugar
  5. Check 1 clove garlic, halved lengthwise
  6. Check 1/4 cup extra-virgin olive oil
  7. Check 1 2-inch strip lemon zest, cut into thin slivers
  8. Check freshly ground black pepper to taste
  9. Check 1 2- to 3-ounce chunk Parmigiano-Reggiano

Directions

  1. With a chef's knife, cut the snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve.
  2. Up to 15 minutes before serving, dress the snap peas: Combine the lemon juice, salt, and sugar in a medium bowl. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle the oil into the lemon mixture. Add the snap peas and zest and toss to coat. Season with the pepper.
  3. Using a vegetable peeler, shave the Parmigiano into paper-thin strips. Scatter over the snap peas and toss gently before serving.