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!

Ingredients

• 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

Preparation

1. Bring about 8 cups water to a boil in a large sauce pan.
2. Add snap peas.  Cook 30 seconds.
3. Drain and immediately submerge in a bowl of ice water to stop the cooking.  Drain again.
4. In a small bowl whisk together lemon zest, lemon juice, olive oil, mustard, sugar, salt, pepper and shallots.
5. Toss peas with dressing.  Serve.

Serves 4.