Best 11 Lemon Snap Peas Recipes

SUGAR SNAP PEAS WITH LEMON BUTTER

Steps:

• In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.

SUGAR SNAP PEAS WITH BASIL AND LEMON

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add Sugar snap peas, season with salt and pepper.
• Stir-fry until crisp-tender, or about 3 minutes.
• Add basil and lemon zest, stir-fry until basil is wilted and fragrant.
• Serve immediately with lemon wedges.

SUGAR SNAP PEAS WITH LEMON AND OLIVE OIL

Steps:

• Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.

LEMON SNAP PEAS

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add snap peas; cover and boil for 3 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In a large skillet, saute the peas, lemon zest and thyme in butter until crisp-tender. Sprinkle with salt and pepper.

SUGAR SNAP PEAS WITH LEMON, GARLIC, AND BASIL

Steps:

• Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.
• Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.).
• Heat oil over medium heat in medium sauté pan. Add zest and garlic; sauté until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.

SUGAR SNAP PEAS WITH LEMON BUTTER

Steps:

• Blanch the peas in a saucepan with boiling salted water for 1 minute.
• Drain and plunge them into a bowl of ice and cold water to stop the cooking. Drain peas well again.
• In a large skillet, melt the butter with the zest. Add the peas, then salt and pepper to desired taste.
• Heat the peas over moderately low heat until they are hot, stirring occasionally.

SAUTéED SUGAR SNAP PEAS WITH PINE NUTS, FENNEL & LEMON ZEST RECIPE - (4/5)

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.

SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST

Steps:

• To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
• To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
• Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
• When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
• Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.

LEMON SCENTED SUGAR SNAP PEAS

Steps:

• Cook peas in enough boiling salted water to cover for 5 minutes or until crisp-tender.
• Drain and plunge into ice water;drain.
• Melt butter in a medium skillet over medium-high heat;add peas and sauté 3 minutes.
• Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.

SUGAR SNAP PEAS WITH RICOTTA, MINT AND LEMON

Steps:

• 1. Line a fine-mesh sieve with cheesecloth or a clean dish towel and set over a bowl. Place ricotta in sieve and refrigerate overnight, until cheese loses much of its water content and thickens. 2. In a small bowl, whisk ricotta and 2 tablespoons oil until smooth. Season with kosher salt and pepper to taste. Continue to whisk until fluffy and creamy. Set aside. 3. Bring a large pot of salted water to a boil. Blanch peas in boiling water until bright green, 30-40 seconds. Drain and transfer to a large bowl of salted ice water. Once peas are chilled, drain and spread out on a clean dish towel to dry. 4. Rinse large bowl and dry. Add peas, scallions, parsley, mint, ¼ teaspoon pepper, lemon juice and remaining 2 tablespoons oil, and stir to combine. 5. To serve, divide ricotta evenly among four plates and top each serving with ½ cup peas. Finish with a drizzle of oil and a sprinkle of sea salt.

BEANS AND SUGAR SNAP PEAS WITH LEMON & CAPERS

Steps:

• You can boil, steam or microwave the beans and peas separately until they are just tender, then drain them.
• Heat a non stick pan that has been sprayed with olive oil and cook the capers, stirring them until they are lightly browned.
• Add the lemon juice, peas and beans and stir until vegetables are hot.
• Stir in the dill.