We had some sugar snap peas that needed to be used up sooner rather than later. I wanted something light that wouldn’t require planning a whole meal. This recipe works well as a snack or an appetizer. The peas are cooked just enough to take off their raw edge but maintain their satisfying crunch. There’s lots of tangy lemon and a little bit of zing from the ginger.
- 3/4 pound (12 ounces) sugar snap peas
- 3 teaspoons freshly squeezed lemon juice
- 2 teaspoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1/2 teaspoon freshly grated ginger
- sea salt
- Bring a medium-sized pot of water to boil. Meanwhile, whisk lemon juice, olive oil, lemon zest, and grated ginger in a bowl.
- Once the water is boiling, add the snap peas. Blanche for one to one-and-a-half minutes, until the peas turn vibrant green.
- Drain the peas and run under cold water until peas are entirely cooled. (Alternatively, shock in an ice bath.)
- Pour dressing over snap peas and toss to coat. Add a large pinch of salt and mix well. Taste and adjust seasoning, then refrigerate peas until completely chilled.
The peas can be eaten as soon as everything is mixed, but the flavor was much improved by a little chilling/marinating. (I know chilling usually dulls flavors, but trust me, they were better.)
I went easy on the fresh ginger as someone in this household doesn’t particularly like it. If you’re a ginger nut, grate away.