Sugar Snap Peas And Potatoes With Parsley Pesto Recipes

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SAUTEED SUGAR SNAP PEAS

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5



Sauteed Sugar Snap Peas image

Steps:

  • Remove and discard the stem end and string from each sugar snap pod.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
  • Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

SUGAR SNAP PEAS

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 1



Sugar Snap Peas image

Steps:

  • String both sides of the sugar snap peas. Snap off the stem tip and gently pull downward. Bring salted water to a boil, add sugar snap peas and parboil for 2 to 3 minutes or until just tender, but still crisp.

1 pound sugar snap peas

PESTO SNAP PEAS

This is a simple and flavorful way to doll up snap peas.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 3



Pesto Snap Peas image

Steps:

  • In a large pot of boiling salted water, cook snap peas until crisp-tender and bright green, about 4 minutes. Drain and toss with pesto; season with salt and pepper.

Nutrition Facts : Calories 124 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g

1 pound snap peas
1/4 cup basil pesto
Coarse salt and ground pepper

SUGAR SNAP PEAS WITH PARSLEY

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 13m

Yield 6 servings

Number Of Ingredients 5



Sugar Snap Peas with Parsley image

Steps:

  • Place peas in pot and add 1 inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 7 to 8 minutes. Remove from heat. Add chopped parsley. Transfer peas to a serving dish.

1 1/2 pounds sugar snap peas
Coarse salt
1 teaspoon sugar
2 tablespoons butter
3 tablespoons chopped parsley leaves

POTATO SALAD WITH GREEN SUGAR SNAP PEAS

Provided by Pierre Franey

Categories     easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Potato Salad With Green Sugar Snap Peas image

Steps:

  • Trim off ends of snap peas and remove strings.
  • In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
  • Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
  • Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams

1/2 pound sugar snap peas (if not available, snow peas can be used)
Salt to taste
3/4 pound small red new waxy potatoes
2 tablespoons white-wine vinegar
4 tablespoons peanut or vegetable oil
3 tablespoons finely chopped shallots or scallions
1/2 teaspoon finely chopped garlic
4 tablespoons finely chopped chervil or parsley or both combined
Freshly ground pepper to taste

SAUTEED SNAP PEAS WITH ROASTED VEGETABLES

Crisp snap peas mix deliciously with tender potatoes and mushrooms.

Provided by Nelena Brown

Categories     Side Dish     Vegetables     Onion

Time 1h

Yield 6

Number Of Ingredients 11



Sauteed Snap Peas with Roasted Vegetables image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
  • Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
  • After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
  • Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g

cooking spray
1 ½ pounds baby Yukon Gold potatoes, halved
8 ounces baby bella mushrooms, halved
2 tablespoons melted butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
8 ounces sugar snap peas, ends and strings removed
½ white onion, minced
⅓ cup chopped green onion

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