Tag: Sugar Snap Peas

Snap Peas

Snap Peas

Angela Smith

Arugula Salad with Ginger-Thyme Vinaigrette // Uses Arugula, Garlic, Red Peppers, Sugar Snap Peas, Thyme, Yellow Squash // Vegetarian

Beet, Sugar Snap Pea, and Avocado Salad // Uses Beets, Snap Peas // Vegetarian

Burrata with Charred and Raw Sugar Snap Peas // Uses Snap Peas // Vegetarian

Green Beans with Cilantro Pesto // Uses Cilantro, Garlic, Green or Yellow Beans, Snap Peas // Vegetarian
Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Makes enough for 4 as a side (or 1-2 as a meal, as it is for me often)

4 cups green or yellow beans, ends trimmed
1 cup snap peas, ends trimmed, optional

Cilantro Pesto (makes approximately 2/3 of a cup):
3 cloves garlic, minced
1/4 cup toasted almonds
1/4 cup parmesan
1 cup cilantro (stems and leaves are fine; it was just about 1 bunch for me)
1 tablespoon lemon juice, fresh if you’ve got it
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/4 cup olive oil

  1. Bring a large pot of water to boil on the stove. Blanche (submerge in boiling water) beans for three minutes. Remove from water and cover with ice cubes or place hot beans in an ice bath to stop the cooking immediately. This will help keep their crispness. Blanche the snap peas for 1 minute, if using. Remove to an ice bath or cover with ice cubes. Strain the beans and peas in a colander and shake a few times to make sure most of the water is removed.
  2. Prepare the pesto by pulsing garlic and almonds in a food processor until very fine. Add cilantro. Pulse until the mixture resembles a course meal. Add lemon juice, salt, red pepper flakes and pepper. Turn the food processor on and slowly add the olive oil. You may need to scrape down the sides of the food processor occasionally.
  3. Add 1/4 cup of cilantro pesto to the cooled and dried beans and peas. Save the rest in the fridge for some other use. Add more salt and/or red pepper flakes to taste.

Lily’s Lemony Fennel, Radish, and Kale Salad // Uses Fennel, Kale, Radishes, Snap Peas // Vegetarian

Snap Pea and Rainbow Chard Linguine with Garlic Scape Alfredo by Lauren Rudersdorf // Uses Rainbow Card, Snap Peas, Garlic Scapes // Vegetarian

(Takes 20 minutes (plus time to make sauce); makes 4 servings)
8 ounces dry linguine pasta
1 cup Garlic Scape Alfredo
3 rainbow chard leaves, stems removed
1 cup sliced snap peas
1/4 cup finely shredded Parmesan cheese
1/2 teaspoon Kosher salt

Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook for 8-9 minutes until just al dente. Heat alfredo sauce over medium low heat in a large skillet. Once pasta is cooked, remove pasta with tongs and place in alfredo pan, reserving the cooking liquid. Add chard, snap peas and 1/4 cup of the pasta water. Stir to combine and cook until chard is wilted and peas are bright green, about 5 minutes. Add additional pasta water to loosen sauce if necessary. Finish with Parmesan cheese and salt. Serve hot.

Snap Pea Salad with Chard and Pistachio Pesto // Uses Chard, Snap Peas // Vegetarian Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Serves 2-4 as a side + lots of leftover pesto for your fridge

4 cups snap peas or snow peas, ends trimmed
2 tablespoons Chard and Pistachio Pesto (see below)
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper

  1. Bring a large pot of water to a boil over high heat. Blanche peas for two minutes, drain and rinse with cold water.
  2. Add peas to a small bowl with remaining ingredients and toss to coat evenly. Enjoy warm or cold.

Chard and Pistachio Pesto:
1 bunch rainbow chard (5-6 leaves)
1/2 cup shelled and toasted pistachios
2 garlic cloves
1 teaspoon Kosher salt
1/2 cup olive oil
1-3 teaspoons lemon juice

  1. Prepare rainbow chard. Remove stems and roughly chop. Set aside. Tear leaves into small pieces.
  2. In a food processor, chop pistachios until finely ground. Add garlic, salt and chard stems. Process until consistent in size and then add leaves. Continue to puree until leaves are all finely chopped, you may have to scrape down the sides occasionally.
  3. Turn the food processor on and run it while you drizzle in the olive oil. Process until smooth. Add lemon juice to taste.

Sugar Snap Pea and Kohlrabi Salad with Garlic-Scape Yogurt Dressing // Uses Basil, Carrots, Garlic Scapes, Kohlrabi, Snap Peas // Vegetarian

Summer Squash Stir Fry with Sugar Snap Peas and Parmesan // Uses Scallions, Snap Peas, Summer Squash // Vegetarian