Snow peas

Snow peas

Diana Rattray / The Spruce

  • Total: 15 mins
  • Prep: 11 mins
  • Cook: four mins
  • Yield: four servings
Dietary Gu >(per serving)
214 Calories
13g Body fat
18g Carbs
8g Protein
Nutrition Facts
Servings: 4 servings
Sum per serving
Calories 214
% Everyday Value*
Complete Unwanted fat 13g 17%
Saturated Excess fat 4g 21%
Cholesterol 15mg 5%
Sodium 82mg 4%
Complete Carbohydrate 18g 7%
Dietary Fiber 8g 27%
Protein 8g
Calcium 65mg 5%
*The % Every day Worth (DV) tells you how significantly a nutrient in a food serving contributes to a every day diet regime. 2,000 calories a day is utilised for common nutrition advice.

Snow peas are a crunchy and delightful vegetable, and they consider just seconds to cook. These effortless snow peas are prepared with a straightforward blend of butter and shredded lemon zest. Come to feel cost-free to add sliced toasted almonds to the peas along with the lemon.

In contrast to sugar snap peas, the peas in snow peas are tiny. The swift boil should not be much more than one minute or the pods will drop their crunch.

The peas are an exceptional side dish with shrimp, fish, or other seafood, or serve them with a chicken dish.


  • 12 to sixteen ounces fresh snow peas
  • Salt for the cooking water
  • 2 tablespoons butter
  • Zest of one lemon
  • one/four to one/2 cup slivered or sliced toasted almonds,* optional
  • Salt and freshly ground black pepper, to taste

Measures to Make It

Break the stem ends off of the snow peas and pull off the strings. Rinse well.

Fill a medium saucepan with about two quarts of water and two teaspoons of salt. Deliver the water to a boil in excess of high heat.

Add the snow peas and then bring the water back to a boil.

Boil the pea pods for 30 to 45 seconds. Do not overcook them or they will get rid of their fabulous crunch.

Drain the peas in a colander and wipe the pan out.

Include the butter to the pan and area it in excess of medium heat.

When the butter begins to sizzle, include the drained snow peas.

Saute the pea pods in the butter, stirring, for about 1 minute.

Add the lemon and toasted almonds (if making use of) and continue cooking for one minute.

Season to taste with salt and freshly ground black pepper.

*To toast sliced or slivered almonds, put them in a dry skillet and area the skillet in excess of medium heat. Cook, stirring and turning regularly right up until the almonds are lightly browned. To toast them in the oven, arrange them in one layer in a shallow baking pan. Bake in a preheated 350 F oven for about ten to 15 minutes, turning sometimes, or until finally they are lightly browned.

Author: Tristan

Leave a Reply

Your email address will not be published. Required fields are marked *