STREAMING NOW: The Layover

Lemony Snap Peas With Variations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe makes four different snap pea salads. There is one base recipe, then 3 variations included. From "Cooking Light" magazine.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: