How to Make Delicious Sugar Snap Pea With Parmigiano Salad

Sugar Snap Pea With Parmigiano Salad. How to store Sugar Snap Pea Salad. Leftover salad will keep well in a sealed container in the fridge for a few days. It's great for packing up for picnics, potlucks and packed lunches because it keeps so well.

This is spring produce at its best. Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple. You can cook Sugar Snap Pea With Parmigiano Salad using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sugar Snap Pea With Parmigiano Salad

1. You need 20 oz of Sugar snap peas (whole or halved).
2. Prepare 1/2 cup of Parmigiano cheese, grated.
3. You need 3/4 oz of Basil leaves, freshly chopped.
4. Prepare 1 tbsp of Extra virgin olive oil.
5. Prepare 3 tbsp of Balsamic vinegar.
6. You need 3 tbsp of Pine nuts (option toasted).
7. Prepare 1 of Sea salt, finely ground.

There's a reason pea salad is usually slathered in mayonnaise Just try to get those tiny rolling orbs to stay on your fork without it That's why when it comes to pea salads, choose sugar snaps. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic. Sugar Snap Pea Salad - A super crunchy, addictive salad that would fit in just as well at a casual picnic as it would at a dinner served to guests. This time of year you can find so many delicious options at farmer's markets and even your local grocery stores.

Sugar Snap Pea With Parmigiano Salad instructions

1. Wash sugar snap peas and place in bowl to mix..
2. Add oil and vinegar and mix well..
3. Add pine nuts, parmigiano, and basil. Mix well..
4. Place on serving plater..
5. Serve with crunchy baguette, cheeses, antipasti, and fresh fruit for dessert..

When vegetables are at their peak. We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. I love sugar snap peas and this recipe really hit the spot for me. Not cooking for a large family now, so I made the dressing separate from the salad, used only enough peas for one.

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