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Sugar Snaps with Extra-Virgin Olive Oil and Shaved Parmigiano

Photo: Maria Robledo
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.