SUGAR SNAP PEAS WITH PINE NUTS
This crunchy side s a very healthy. Making a large amount. With the leftovers you can cook up some pasta add some broth and or olive oil and toss the leftovers in. Kick it up with pepper flakes. And you have a main meal for the next day. A 1/2 cup cooked snap peas: Calories: 34 Dietary Fiber: 1.4 grams Protein: 2.6 grams Carbohydrates: 5.6 grams Vitamin C: 38.3 mg Iron: 1.6 mg Potassium: 192 mg Magnesium: 21 mg Chinese medicine uses pine nuts to improve gastrointestinal tract and digestive functions, pine nut oil is even used for appetite suppression. Pine nuts and other nuts are a tasty part of a well-balanced diet intended for weight loss.
Provided by Rita1652
Categories < 30 Mins
Time 22m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large pan.
- Add shallots and stir fry for 3 minutes.
- Add garlic and pepper toss then add sugar snap peas with the pine nuts. stir fry for 3 minutes. Stir in the basil. Season with salt and pepper.
Nutrition Facts : Calories 76.2, Fat 5.2, SaturatedFat 0.5, Sodium 1.8, Carbohydrate 7.2, Fiber 2.3, Sugar 1.2, Protein 2.2
SAUTEED SUGAR SNAP PEAS
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.
SUGAR SNAP PEAS AND POTATOES WITH PARSLEY PESTO
Provided by Andrea Albin
Categories Food Processor Potato Side Sauté Picnic Vegetarian Quick & Easy Dinner Lunch Parmesan Pine Nut Summer Healthy Potluck Parsley Sugar Snap Pea Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.
- Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.
- Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).
SUGAR SNAP PEAS WITH PINE NUTS AND GARLIC
Recently, my area experienced a blizzard that knocked out power for almost a full day. While I had my gas stove for cooking, I didn't have access to the internet to search for recipes. I had to resort to sifting through my cookbooks. I found this method for preparing sugar snap peas in the Perfect Vegetable cookbook by Cook's Illustrated. The veggies are crisp and bright with the depth and earthiness of the pine nuts and garlic. Great side dish.
Provided by Ms B.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 6 cups of water to a boil in a large saucepan.
- Add the salt and peas and cook until crisp-tender, 1.5 to 2 minutes.
- Drain the peas, shock them in ice water, and drain again.
- Dry the peas well on a rimmed baking sheet lined with paper towels.
- Heat the oil in a large skillet over medium heat until almost smoking.
- Add the pine nuts and cook, stirring frequently, until they are lightly golden brown, 1 to 2 minutes.
- Stir in the garlic and cook until fragrant, 30 seconds.
- Add the peas and cook, stirring frequently, until the peas are heated through, 1 to 2 minutes.
- Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 127.5, Fat 9.5, SaturatedFat 0.9, Sodium 582.9, Carbohydrate 10.3, Fiber 4, Sugar 2.1, Protein 3.4
SAUTéED SUGAR SNAP PEAS WITH PINE NUTS, FENNEL & LEMON ZEST RECIPE - (4/5)
Provided by Dr_Mom
Number Of Ingredients 20
Steps:
- Toast pine nuts in a skillet until just starting to brown, about 3 minutes. Add fennel seeds and toast for 1 more minute. Transfer mixture to a cutting board and add the next 3 ingredients. Chop until finely minced and well combined (avoid a food processor, it will over chop the nuts unless you are extremely careful). Set aside. Note: this can be prepared up to one day ahead. Heat oil in the empty skillet until shimmering. Add peas and water, cover and cook for 2 minutes. Uncover and add the garlic. Continue to cook until the water evaporates, about 2 more minutes. Remove from heat and stir in 3/4 of the nut mixture and greens. Transfer to serving plate and sprinkle with the rest of the nut mixture Moroccan variation: Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil Japanese variation: Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.
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