Lemony Snap Peas
From Cooking Light
Sadly, when I was a kid farmer’s markets weren’t nearly as popular as they are today. Lucky for my family though, there was a farm stand just around the corner from our subdivision. Not so lucky for me, the main thing I remember my mom buying there was sugar snap peas, which I despised. Along with my little brother she would devour whole bags of them, usually dipped in ranch. I honestly don’t think I’ve touched one since those long past summers. But tonight we were in search of a side dish for our risotto (coming soon!), and as usual Aldi’s veggie selection was a little weak. I saw decent looking packages of snap peas and vaguely recalled seeing this recipe in last month’s Cooking Light. We decided to give it a shot and were rewarded with a delicious new side dish for our repertoire. It’s light, fresh, and an excellent spring alternative to asparagus, just in case you’ve had your fill by now!
- 12 oz sugar snap peas, trimmed
- 1/2 tsp lemon zest
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 small shallot, minced
- Bring about 8 cups water to a boil in a large sauce pan.
- Add snap peas. Cook 30 seconds.
- Drain and immediately submerge in a bowl of ice water to stop the cooking. Drain again.
- In a small bowl whisk together lemon zest, lemon juice, olive oil, mustard, sugar, salt, pepper and shallots.
- Toss peas with dressing. Serve.