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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:


  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.  

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.