Sugar Snaps With Extra-Virgin Olive Oil and Shaved Parmigiano

Photo by Maria Robledo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


  1. Check 4cups (about 12 ounces) sugar snap peas
  2. Check 2teaspoons 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 1/4cup 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


  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.