Peas And Beans With Lemon Dressing Food

SUNNY'S 5-INGREDIENT LEMON AND CHEESE PEAS

Sunny's 5-Ingredient Lemon and Cheese Peas image

Provided by Sunny Anderson

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

1/2 cup (8 tablespoons) olive oil or salted butter
2 cloves garlic, minced or grated on a rasp grater
Zest and juice of 1 lemon
4 tablespoons fresh thyme leaves, gently chopped
Kosher salt and freshly ground black pepper
4 cups fresh spring, English or snow peas
8 to 12 ounces shaved or grated Pecorino-Romano cheese

Steps:

In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.

LEMONY PEA SALAD

Lemony Pea Salad image

"The idea of fresh peas in the spring never gets old to me," says Alex.

Provided by Alex Guarnaschelli

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
Kosher salt
3 tablespoons extra-virgin olive oil
3 tablespoons vegetable oil
Kosher salt
2 pinches of sugar
1 pound sugar snap peas, trimmed
1/2 teaspoon red pepper flakes
1 pound snow peas, trimmed
2 cups arugula leaves

Steps:

Make the dressing: Whisk the mustard, lemon juice, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and vegetable oil until smooth. Season with more salt.
Make the salad: Fill a large bowl halfway with ice water. Set a colander in the ice bath. Bring a medium pot of heavily salted water to a boil; add a pinch of sugar. Add the snap peas and cook 2 minutes. Remove with a strainer or slotted spoon and transfer to the colander in the ice bath to stop the cooking. Drain the snap peas and spread out on a kitchen towel; pat dry.
When ready to serve, transfer the snap peas to a large bowl and season with salt, the red pepper flakes and a pinch of sugar. Toss to blend. Add the raw snow peas and arugula and drizzle with the dressing; toss to coat. Serve immediately.

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