Sugar Snaps With Extra-Virgin Olive Oil and Shaved Parmigiano
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
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
- 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.
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
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.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
