Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Toasted almonds and shaved pecorino Romano cheese heighten the flavor of these sugar snap peas. Serve this quick side of Toasted Almond and Pecorino Snap Peas to complement your favorite entree.

Laraine Perri
Recipe by Cooking Light May 2012

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Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.

  • Toast almonds in a small skillet; cook over medium heat 3 minutes or until lightly browned. Add almonds to pea mixture; toss gently. Top with shaved pecorino Romano cheese.

Nutrition Facts

113 calories; fat 6.8g; saturated fat 1.4g; sodium 221mg.
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