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Sugar Snaps With Extra-Virgin Olive Oil and Shaved Parmigiano

Sugar Snaps With Extra-Virgin Olive Oil and Shaved Parmigiano
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Serves 4| Hands-On Time: | Total Time:

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.  
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Nutritional Information

  • Per Serving
  • Calories 231.98Calories From Fat 71.76480731%
  • Calcium 234.55mg
  • Carbohydrate 7.52g
  • Cholesterol 15.59mg
  • Fat 18.74g
  • Fiber 2.26g
  • Iron 1.94mg
  • Protein 9.13mg
  • Sat Fat 4.91g
  • Sodium 291.56mg
What does this mean? See Nutrition 101 .

Quick Tip

A variety of cheeses
Use a vegetable peeler to create fancy curls of cheese. It's an elegant presentation, and the flavor is more intense than that of shredded cheese.

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