Photo: Johnny Autry; Styling: Leigh Ann Ross
Yield
Serves 4 (serving size: about 1 cup)

Lemony Snap Peas deliver citrusy flavor in a snap!

How to Make It

Step 1

Bring 8 cups water to a boil in a large Dutch oven. Add peas; cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally.

Step 2

Combine lemon rind and remaining ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.

Step 3

Variations:

Step 4

Radish and Feta: Prepare base recipe, reducing salt to 1/8 teaspoon. Add 1/2 cup thinly sliced radishes, 1/3 cup (about 1 1/2 ounces) crumbled feta, and 3 tablespoons chopped fresh mint to pea mixture. Toss to combine. Serves 4 (serving size: 1 cup) CALORIES 104 (0% from fat); FAT 8g (sat 1g); SODIUM 219mg

Step 5

Israeli Couscous and Dill: Heat 2 teaspoons olive oil in a saucepan over medium heat. Add 2/3 cup Israeli couscous; sauté 3 minutes. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Drain and rinse; drain. Prepare base recipe with 6 ounces peas, increasing salt to 1/2 teaspoon and substituting 1/2 teaspoon minced garlic for shallot. Combine pea mixture, couscous, and 1 tablespoon minced dill. Top with 2 tablespoons shaved Parmesan cheese. Serves 4 (serving size: about 1 cup) CALORIES 211 (0% from fat); FAT 7g (sat 2g); SODIUM 314mg

Step 6

Toasted Almond and Pecorino: Prepare base recipe. Toast 3 tablespoons sliced almonds in a small skillet; cook over medium heat 3 minutes or until lightly browned. Add almonds to pea mixture; toss gently. Top with 3 tablespoons shaved pecorino Romano cheese. Serves 4 (serving size: about 1 cup) CALORIES 113 (0% from fat); FAT 8g (sat 4g); SODIUM 221mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Just ok

daneanp
January 27, 2017
Flavors were good but the peas were ice cold which I didn't care for.  Won't make again.

nice for a change

sprky182
August 18, 2016
i cooked on the stovetop with a lid to soften a little.  cut in half lengthwise before cooking.   next time i'll use less mustard, it was on the tad of too much for me with 1t and i love mustard.  lemon flavor was great.

Chiccook's Review

bjane1
January 25, 2015
N/A

isbell's Review

isbell
April 20, 2014
Easy and tasty

sprky182's Review

illinicheme
September 26, 2013
These are very simple and have great flavor. Yum!

Belladonna714's Review

acmeinecke
March 10, 2013
The basic sauce on this is delicious! I'm not a big enough fan of sugar snap peas to make it again but I would try the other variations if I had some snap peas to use up.

mintchocchip584's Review

mintchocchip584
February 27, 2013
Love this recipe! I make the sauce with all kinds of vegetables---it goes well with anything. I'll keep making this again and again... it really elevates what can so often seem like a boring side dish.

bjane1's Review

Belladonna714
July 01, 2012
Nice presentation and tasty way to serve snap peas. Served with planked salmon and multigrain pilaf...both CL recipes. I just did the original recipe but will try a variation next time.

acmeinecke's Review

stellacorona
June 10, 2012
Excellent, refreshing dish - great for summer. I served it with the Walnut and Rosemary Oven-Fried Chicken dish from Cooking Light June 2010 issue and also made some barley for the grain. I went back for seconds, but my husband (who doesn't eat veggies) had already finished them off. I did not try the radish variation, just the original recipe, which I changed slightly by only adding about 1/2 the mustard since there was already Dijon mustard in the chicken.

TokyoJim's Review

TokyoJim
May 29, 2012
A very refreshing summer side...good enough to be the main attraction on the plate. My family enjoyed it and asked to repeat it.