Sugar Snaps With Extra-Virgin Olive Oil and Shaved Parmigiano

Sugar Snaps With Extra-Virgin Olive Oil and Shaved Parmigiano
Maria Robledo
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

4
cups
(about 12 ounces) sugar snap peas
2
teaspoons
fresh lemon juice, plus more to taste
pinch of kosher salt
pinch of sugar
1 clove garlic, halved lengthwise
1/4
cup
extra-virgin olive oil
1 2-inch strip lemon zest, cut into thin slivers
freshly ground black pepper to taste
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.  
Sally Schneider

Nutritional Information

  • Per Serving
  • Calories From Fat 71.76480731 %
  • Calcium 234.55 mg
  • Carbohydrate 7.52 g
  • Cholesterol 15.59 mg
  • Fat 18.74 g
  • Fiber 2.26 g
  • Iron 1.94 mg
  • Protein 9.13 mg
  • Sat Fat 4.91 g
  • Sodium 291.56 mg
What does this mean? See Nutrition 101.