Sugar Snaps with Extra-Virgin Olive Oil and Shaved Parmigiano

Sugar Snaps with Extra-Virgin Olive Oil and Shaved Parmigiano Recipe
Photo: Maria Robledo

Recipe from

Real Simple

Nutritional Information

Calcium 234.55 mg
Calories 231.98
Caloriesfromfat 71.76480731 %
Carbohydrate 7.52 g
Cholesterol 15.59 mg
Fat 18.74 g
Fiber 2.26 g
Iron 1.94 mg
Protein 9.13 mg
Satfat 4.91 g
Sodium 291.56 mg


4 cups (about 12 ounces) sugar snap peas
2 teaspoons fresh lemon juice, plus more to taste
Pinch of kosher salt
Pinch of sugar
1 clove garlic, halved lengthwise
1/4 cup extra-virgin olive oil
1 2-inch strip lemon zest, cut into thin slivers
Freshly ground black pepper to taste
1 2- to 3-ounce chunk Parmigiano-Reggiano


With a chef's knife, cut the snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve. Up to 15 minutes before serving, dress the snap peas: Combine the lemon juice, salt, and sugar in a medium bowl. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle the oil into the lemon mixture. Add the snap peas and zest and toss to coat. Season with the pepper. Using a vegetable peeler, shave the Parmigiano into paper-thin strips. Scatter over the snap peas and toss gently before serving.

Sally Schneider,

Real Simple

January 2005
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