Lemony Snap Peas With Variations

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• ice water, bath (large bowl of water and ice)
• 8 cups water
• 12 ounces sugar snap peas, trimmed
• 1/2 teaspoon lemon zest, grated
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dijon mustard
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 shallot, minced

Recipe

• 1 in a large dutch oven, bring the 8 cups of water to a boil; add peas and cook until crisp-tender, about 30 seconds.
• 2 drain and plunge peas into the ice water bath to stop them from cooking; drain again and slice peas in half diagonally.
• 3 in a medium bowl, combine lemon zest and the remaining ingredients with a whisk; add peas and toss gently to coat in sauce.
• 4 radish and feta variation: prepare the base recipe, but only use 1/8 teaspoon of the salt. add 1/2 cup thinly sliced radishes, 1/3 cup crumbled feta (1 1/2 oz), and 3 tablespoons chopped fresh mint or basil to the pea mixture. adds about 30 calories.
• 5 israeli couscous and dill variation: heat 2 teaspoons olive oil in a saucepan, over medium heat, and saute 2/3 cup israeli couscous, for 3 minutes. add 1 cup water, bring to a boil, cover, reduce heat, and simmer 10 minutes. drain and rinse. prepare the base recipe with 6 ounces of peas, increase the salt to 1/2 teaspoon and substitute 1/2 teaspoon minced garlic for the shallot. combine pea mixture, couscous, and 1 tablespoon minced fresh dill. top with 2 tablespoons shaved parmesan cheese. adds about 140 calories.
• 6 toasted almond and pecorino variation: prepare base recipe. toast 3 tablespoons sliced almonds in a small skillet; cook over medium heat until lightly brown, about 3 minutes. add almonds to pea mixture, tossing lightly. top with 3 tablespoons shaved pecorino romano cheese. adds about 40 calories.