PARMESAN SNAP PEA PASTA
My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner Side Dishes
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.
Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 254mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
ENDIVE & SNAP PEA SALAD WITH PARMESAN DRESSING
Provided by Jean Georges Vongerichten
Categories Salad Herb Appetizer Vegetarian Parmesan Spring Summer Tarragon Chive Endive Parsley Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Blanch peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain peas; transfer to a bowl of ice water to cool. Drain; thinly slice on a sharp diagonal.
- Purée 1/4 cup Parmesan, vinegar, lime juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until smooth. With machine running, gradually add both oils and blend until emulsified and well incorporated.
- Place 1 red endive spear and 1 yellow spear on each plate. Fill leaves with some of the snap peas. Top with 2 more endive spears (arrange perpendicularly to the bottom leaves) and fill with remaining snap peas. Drizzle some of dressing over. Sprinkle remaining 1/4 cup Parmesan and herbs over, then drizzle with more dressing. Season with pepper.
SNAP PEAS WITH PANCETTA AND PARMESAN
Steps:
- Preheat the oven to 450 degrees.
- Place the pancetta slices on a baking rack set in a sheet pan and roast for 8 to 10 minutes until crisp. Remove from the oven and set aside to cool.
- Meanwhile, bring 2 to 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready in the sink. Put the snap peas into the boiling water for only 10 or 15 seconds, drain, and put immediately into the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in a large bowl.
- Place the snap peas in a large bowl and add the red onion.
- To make the vinaigrette, whisk together the olive oil, vinegar and lemon juice. Pour enough vinaigrette on the snap peas to moisten. Crumble the pancetta over the salad and add 1 teaspoon salt and the pepper. Add the Parmesan and toss well.
CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD
The true stars of this main course salad are the Parmesan fried eggs, which have lacy, golden edges that are almost fricolike in their crunch. As the runny yolks leak onto the radicchio and vegetables, they mix with the lemony dressing, making the whole salad creamy and rich. It's best to shred the Parmesan yourself, using the largest holes on your grater; the preground stuff is usually too fine. Then be sure to use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs; otherwise, they are liable to glue themselves onto a regular pan. And if you aren't an anchovy fan but still want to add a saline bite, a tablespoon of drained capers also works well.
Provided by Melissa Clark
Categories brunch, weekday, salads and dressings, vegetables, main course
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Fill a bowl with water and ice. Bring a small pot of salted water to a boil. Add peas and blanch for 1 minute. Drain the peas well and add to ice water to cool for a minute or two. Drain, pat dry, and halve the peas.
- Make the dressing: Combine lemon juice, garlic, salt, black pepper and red-pepper flakes in small mixing bowl. Whisk in olive oil, then taste and add more lemon juice or salt, or both, if needed. Set aside.
- Cook the eggs: Brush a thin layer of olive oil over the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
- Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat.
- Season eggs with salt and pepper to taste. While eggs are cooking, in a large mixing bowl, toss remaining 2 tablespoons Parmesan, snap peas, radicchio, olives, cherry tomatoes and cucumber with the dressing. Taste and add salt or lemon juice, if needed. To serve, spread radicchio salad on large serving platter and place eggs on top. Grind on more pepper and garnish with anchovy fillets if you'd like.
PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN
Categories Cheese Pasta Vegetable Bake Vegetarian Spring Sugar Snap Pea Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain will. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.
SUGAR SNAP PEA AND BLUEBERRY SALAD
When you combine tender sugar snap peas with fresh blueberries, a fruity dressing, and a bit of crunch from the almonds, you're in for a treat. This will make 6 side salads or 4 main course salads.
Provided by lutzflcat
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Cut ends off snap peas and pull off the tough strings running up the sides.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
- Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
- Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
- Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 13.6 g, Fat 9.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 3.1 mg, Sugar 6 g
CORN AND SNAP PEA SALAD
This is a crunchy, minty accompaniment to a any main dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
- Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.
Nutrition Facts : Calories 134 g, Fat 7 g, Protein 6 g
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- Purée 1/4 cup Parmesan, vinegar, lime juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until smooth. With machine running, gradually add both oils and blend until emulsified and well incorporated.
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