Best 4 Sautéed Sugar Snap Peas With Pine Nuts Fennel Lemon Zest Recipes

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SAUTEED SUGAR SNAP PEAS



Sauteed Sugar Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

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

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 WITH PINE NUTS



Sugar Snap Peas With Pine Nuts image

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

1 tablespoon olive oil
1/2 cup sliced shallot
4 garlic cloves, minced
1 hungarian wax peppers (yellow banana pepper) or 1 small jalapeno, diced
6 cups sugar snap peas, washed and rough chopped
1/2 cup pine nuts
1/4 cup fresh basil, rough chopped
salt and pepper

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

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



Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest Recipe - (4/5) image

Provided by Dr_Mom

Number Of Ingredients 20

MAIN VERSION:
3 tablespoons Pine Nuts
1 teaspoon fennel seeds
1/2 teaspoon lemon zest, freshly grated
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 teaspoons oil
12 ounces, sugar snap peas, halved crosswise on the bias
2 tablespoons water
1 garlic clove, minced
3 tablespoons fresh basil, chopped
MOROCCAN VARIATION:
3 tablespoons slivered or sliced almonds
1 teaspoon whole coriander seeds
1/4 teaspoon orange zest
3 tablespoons cilantro
Japanese variation
2 tablespoons sesame seeds, white or black
1/2 teaspoon ginger, freshly grated
1 scallion, thinly sliced

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.

SUGAR SNAP PEAS WITH PINE NUTS AND GARLIC



Sugar Snap Peas With Pine Nuts and Garlic image

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

1 teaspoon salt
1 lb sugar snap pea, stems snapped off and strings removed, if necessary (about 4 cups)
1 tablespoon extra virgin olive oil
1/4 cup pine nuts
1 garlic clove, minced
ground black pepper

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

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