Best Sugar Snap Peas With Parsley Recipes

Sugar Snap Peas and Potatoes with Parsley Pesto image

Provided by Andrea Albin

Yield Makes 8 servings

Number Of Ingredients 8

4 cups flat-leaf parsley sprigs
1/2 cup grated Parmigiano-Reggiano
1/2 cup pine nuts
2 garlic cloves, chopped
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
1 pound small (1-to 1 1/2-inch) red potatoes, halved
1 1/2 pounds sugar snap peas, strings removed
Garnish: flat-leaf parsley sprigs

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).

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 Yogurt, Feta and Dill image

Provided by Melissa Clark

Time 20m

Yield 4 servings

Number Of Ingredients 14

1/4 teaspoon kosher salt, plus more for water and to taste
1/2 pound sugar snap peas, trimmed (about 3 cups)
1 garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
Freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup thinly sliced fennel, or use radish or cucumber
1/2 packed cup roughly chopped fresh dill, or use a combination of dill and fennel fronds
2 scallions, thinly sliced
1/3 cup plain whole-milk yogurt (if using Greek, thin it down with milk or water until pourable)
1/2 cup crumbled feta (about 2 ounces)
1/2 teaspoon finely grated lemon zest
Torn soft herbs, such as mint, basil, parsley, tarragon, chives, cilantro or a combination, for serving
Crusty bread, for serving (optional)

Steps:

Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.