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