Sugar Snaps with Parmesan

Hands-On Time: 10 minutes
Total Time: 15 minutes
Makes 4 to 6 servings

1 pound sugar snap peas, ends trimmed
2 teaspoons kosher salt
1 1/2 tablespoons extra-virgin olive oil
1/8 teaspoon black pepper
1/4 cup (1 ounce) shaved Parmesan

Bring a large pot of water to a boil.

Cut the sugar snap peas on the diagonal into halves or thirds. Add the peas and salt to the water and cook until bright green and tender, 2 to 3 minutes. Drain the peas and transfer to a bowl of ice water. Drain the peas again, and pat them dry. Transfer to a serving bowl, drizzle with the oil, and sprinkle with the pepper and Parmesan. Serve immediately.

Tip: To shave Parmesan, pull a vegetable peeler along the flat side. The cheese will come off in elegant curls.