Sugar Snap Peas With Tomatoes And Garlic Recipes

Steps:

• Spray a sauté pan with cooking spray and set over medium-high heat.
• Add snap peas and water and cook, stirring, for 5 minutes.
• The peas should be just tender with some crispness.
• Add garlic and cook, stirring, for 1 minute.
• Add tomatoes and cook until heated through, about 1 minute longer.
• Season with salt and pepper before serving.

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
• Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
• Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
• Snappy!

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes. Sprinkle with vinegar and toss to coat. Season with salt an pepper and serve.

Steps:

• Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginger, and garlic, stirring, 1 minute.
• Add peas and sauté, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.

Steps:

• Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
• Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
• Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
• Do Ahead
• Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.

Steps:

• Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.
• Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.).
• Heat oil over medium heat in medium sauté pan. Add zest and garlic; sauté until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.

Steps:

• Melt butter in a medium saucepan and add onion.
• Cook over medium heat, stirring occasionally, until onion is softened but not transparent (about 2-3 minutes).
• Add remaining ingredients (EXCEPT PEA PODS) and bring mixture to a boil.
• Reduce heat to a medium heat and add Pea pods.
• Cook until vegetables are tender (about 1-2 minutes) and heated through or to desired crispness.
• NOTE: If you remove pea pods from freezer before you get started and let them sit on counter in package, they will defrost just a little and cooking time may shorten slightly.

Steps:

• Bring 6 cups of water to a boil in a large saucepan.
• Add the salt and peas and cook until crisp-tender, 1.5 to 2 minutes.
• Drain the peas, shock them in ice water, and drain again.
• Dry the peas well on a rimmed baking sheet lined with paper towels.
• Heat the oil in a large skillet over medium heat until almost smoking.
• Add the pine nuts and cook, stirring frequently, until they are lightly golden brown, 1 to 2 minutes.
• Stir in the garlic and cook until fragrant, 30 seconds.
• Add the peas and cook, stirring frequently, until the peas are heated through, 1 to 2 minutes.
• Season to taste with salt and pepper and serve immediately.

Steps:

• Heat a large skillet over medium heat for 5 minutes. Add sugar snap peas and water; cover. Cook until peas are bright green, about 3 minutes. Remove cover and continue to cook until water is evaporated, about 2 minutes more. Stir tomatoes, garlic, sugar, and onion and herb seasoning into peas; cook for 3 minutes. Stir in lemon juice to serve.

Steps:

• Cook sugar snaps in an 8-quart pot of boiling salted water for 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking.
• Transfer cooled sugar snaps to a cutting board.
• Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl.
• Measure out and save 1 cup cooking water, reserving remaining water in pot.
• Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander.
• While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2 inch pieces.
• Puree half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender, then force puree with a rubber spatula through a medium-mesh sieve into a large bowl.
• Puree another batch in same mannner, forcing through sieve into bowl, and add cut sugar snaps.
• Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.