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Snap Pea Recipes From EatingWell Magazine
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Tortellini Primavera
From EatingWell:
March/April 2010
This creamy tortellini and vegetable pasta is a real crowd pleaser. To
make it even quicker, use frozen chopped vegetables instead of fresh.
Serve with: A green salad and whole-grain baguette.
Ingredients
- 1 14-ounce can vegetable broth or reduced-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, sliced
- 1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
- 1/8 teaspoon salt
- 4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables
- 1 16-ounce package frozen cheese tortellini
Preparation
- Put a large pot of water on to boil.
- Meanwhile,
whisk broth and flour in a small bowl. Heat oil in a large skillet over
medium heat. Add garlic and cook, stirring, until just beginning to
brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a
boil and cook, stirring occasionally, until the sauce is thick enough
to coat the back of a spoon, about 3 minutes. Remove from the heat and
stir in cheese, tarragon (or dill or chives) and salt.
- Add
vegetables and tortellini to the boiling water; return the water to a
simmer and cook until the vegetables and tortellini are tender, 3 to 5
minutes. Drain; add to the pan with the sauce and stir to coat.
Nutrition
Per serving:
424 calories; 15 g fat (8 g sat, 4 g mono); 68 mg cholesterol; 55 g
carbohydrates; 0 g added sugars; 14 g protein; 5 g fiber; 566 mg
sodium; 321 mg potassium.
Nutrition Bonus: Vitamin A (126% daily value), Calcium (20% dv), Vitamin C (17% dv), Folate (16% dv).
Lemon-Mint Snap Peas & Lima Beans
From EatingWell:
May/June 2008
Fresh-tasting lemon-mint vinaigrette dresses up snap peas and lima
beans in a hurry. The creamy texture of limas is a perfect counterpart
to the crunch of the sugar snap peas. Try this vinaigrette with
asparagus and green beans too.
Ingredients
- 1 small shallot, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound sugar snap peas, trimmed
- 10 ounces frozen baby lima beans, thawed
Preparation
- Whisk shallot, oil, lemon juice, mint, mustard, sugar, salt and pepper in a large bowl.
- Bring
2 inches of water to a boil in a medium saucepan fitted with a steamer
basket. Steam snap peas and lima beans until the snap peas are
tender-crisp and the lima beans are heated through, 5 to 7 minutes.
Toss with the vinaigrette.
Nutrition
Per serving:
137 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 18 g
carbohydrates; 1 g added sugars; 5 g protein; 5 g fiber; 132 mg sodium;
227 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (15% dv).
Sesame-Maple Roasted Tofu
From EatingWell:
September/October 2007
This quick and healthy dinner pairs creamy tofu and crispy snap peas with a tahini-maple sauce. Serve with udon noodles.
Ingredients
- 1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
- 1 medium red onion, sliced
- 2 teaspoons canola oil
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon tahini, (see Tip)
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons pure maple syrup
- 1 teaspoon cider vinegar
- 3 cups sugar snap peas, trimmed
- 1 tablespoon sesame seeds
Preparation
- Preheat oven to 450°F.
- Toss
tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl.
Spread on a large baking sheet and roast until the tofu is lightly
golden on top and the onions are browning in spots, 15 to 20 minutes.
- Whisk
tahini, soy sauce, maple syrup and vinegar in a small dish until
combined. Remove the tofu from the oven, add snap peas and drizzle with
the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to
the oven and continue roasting until the peas are crisp-tender, 8 to 12
minutes more.
Tips & Notes
-
Tip:
Tahini is a smooth, thick paste made from ground sesame seeds. Look for
it in the Middle Eastern section or near other nut butters in large
supermarkets.
Nutrition
Per serving:
197 calories; 12 g fat (2 g sat, 4 g mono); 0 mg cholesterol; 13 g
carbohydrates; 2 g added sugars; 11 g protein; 3 g fiber; 305 mg
sodium; 219 mg potassium.
Nutrition Bonus: Calcium (25% daily value), Vitamin C (20% dv), Iron (15% dv).
Sugar Snap Pea & Shrimp Curry
From EatingWell:
May/June 2007
This dish is best done at the last minute so the snap peas keep their
crisp texture. The pink of the shrimp and the green peas make it as
pretty as it is tasty.
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons Madras curry powder
- 1 1/2 pounds raw shrimp, (16-20 per pound), peeled and deveined
- 1 pound sugar snap peas, trimmed
- 1 cup “lite” coconut milk
- 1/4 cup lemon juice
- 1/2 teaspoon salt
Preparation
- Heat
oil in a wok or large skillet over medium heat. Add curry powder and
cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and peas and
cook, stirring, until the shrimp are almost cooked through, about 4
minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil
and cook until the shrimp have cooked through, about 2 minutes more.
Nutrition
Per serving:
305 calories;
13 g fat
(4 g sat, 5 g mono);
252 mg cholesterol; 14 g carbohydrates; 31 g protein; 4 g fiber; 610 mg sodium; 301 mg potassium.
Nutrition Bonus: Selenium (74% daily value), Vitamin C (50% dv), Iron (35% dv), Vitamin A (25% dv), Calcium (15% dv).
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Organic Snap Pea Seeds are included in our Garden Starter Collection! 
