sugar snap pea & cherry tomato pasta. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves.
The original delicious, eat fresh off the vine snap pea. The original snap pea—and a snap to grow, prepare and love! Sea salt or fleur de sel, for serving Sugar Snap Pea Nutrition Facts. You can have sugar snap pea & cherry tomato pasta using 14 ingredients and 5 steps. Here is how you make it.
Ingredients of sugar snap pea & cherry tomato pasta
- It’s 1/2 cup of low-fat cottage cheese.
- Prepare 1/2 cup of nonfat buttermilk.
- You need 1 tbsp of extra-virgin olive oil.
- You need 2 tbsp of chopped fresh dill.
- Prepare 2 tbsp of chopped fresh parsley.
- You need 2 1/2 tbsp of freshly grated parmesan cheese.
- It’s 1 tsp of freshly grated lemon zest.
- Prepare 1 tsp of lemon juice.
- It’s 1/4 tsp of salt.
- It’s 1 of ground black pepper.
- It’s 8 oz of whole-wheat bowtie pasta.
- You need 8 oz of fresh sugar snap peas, trimmed (about 2 cups).
- It’s 2 cup of red and yellow cherry tomatoes, halved.
- Prepare 4 of scallions, trimmed and thinly sliced.
Sugar snap peas are an excellent source of vitamin C, iron, and potassium. The snap pea, also known as the sugar snap pea, is an edible-pod pea with rounded pods and thick pod walls, in contrast to snow pea pods, which are flat with thin walls. The name mangetout (French for "eat all") can apply to snap peas and snow peas. The only slightly tedious part about preparing sugar snap peas is removing the string.
sugar snap pea & cherry tomato pasta instructions
- Bring a large pot of salted water to a boil for coming pasta.
- Meanwhile, puree cottage cheese until smooth in a blender or mini food processor. Add buttermilk and oil process until smooth. Scrape into a storage container and stir in dill, parsley, parmesan, lemon zest and lemon juice. Season with salt and pepper. Cover and set aside in the refrigerator..
- Cook pasta in boiling water until just tender, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water..
- Place pasta and peas in a large container and toss with tomatoes and scallions. Season with salt and pepper..
- Just before serving, toss salad with dressing..
Each sugar snap pea contains two pesky little strings. The one on the inside (the concave side) tends to be a little thicker. You'll want to remove the strings before cooking the peas as the strings are tough and not fun to eat. Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish.