Crunchy Parmesan Sugar Snap Peas Recipe 415

PARMESAN SNAP PEA PASTA

Steps:

• In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.

ROASTED SUGAR SNAP PEAS

Steps:

• 1. Note: the snap peas will not become crispy or crunchy like potato chips. If I ever figure out how that is done I will let you know! Preheat oven to 350 degrees. Line 1 or 2 jelly roll pans with parchment paper.
• 2. In a large mixing bowl combine the snap peas, oil and seasoning of choice. Stir well to coat.
• 3. Arrange the vegetables evenly and singly on the parchment paper. You may have to use 2 jelly roll pans to fit them all.
• 4. Bake for 1/2 hour, turning the pan around and flipping the snap peas over after 15 minutes.
• 5. Remove from pan and if using cheese, lightly grate over the snap peas and serve. Can be served hot or at room temperature.

GARLIC PARMESAN SUGAR SNAP PEAS

Steps:

• Preheat oven to 400F.
• Grease a baking sheet with cooking spray or line it with parchment paper and set aside.
• Combine sugar snap peas and olive oil in a mixing bowl and toss to coat.
• In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper.
• Add the panko mixture to the sugar snap peas and toss to combine.
• Arrange in previously prepared baking sheet in a single layer.
• Roast for 15 to 20 minutes, or until crispy, turning once during cooking.
• Remove from oven and serve immediately.

CRUNCHY PARMESAN SUGAR SNAP PEAS

Steps:

• Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper. In a medium bowl combine sugar snap peas and olive oil; toss to coat. In a small bowl combine panko, Parmesan cheese, salt and pepper. Add panko mixture to sugar snap peas; toss to combine. Spread in prepared pan.
• Bake, uncovered, 20 minutes or until crispy, turning mixture with a spatula twice. Serve while hot.

SUGAR SNAP PEAS WITH PARMESAN BREADCRUMBS

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat. Add 3 tablespoons breadcrumbs and toast, 3 minutes. Mix with 3 tablespoons each grated Parmesan and chopped mixed herbs and 1/4 teaspoon each kosher salt and grated lemon zest. Boil 1 pound trimmed sugar snap peas until crisp-tender, about 4 minutes; drain and top with the breadcrumbs.

SUGAR SNAP PEAS WITH ONIONS AND BACON

Steps:

• In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN

Steps:

• Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain will. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.

CRUNCHY PARMESAN SUGAR SNAP PEAS RECIPE - (4.1/5)

Steps:

• Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper. In a medium bowl combine sugar snap peas and olive oil; toss to coat. In a small bowl combine panko, Parmesan cheese, salt and pepper. Add panko mixture to sugar snap peas; toss to combine. Spread in prepared pan. Bake, uncovered, 20 minutes or until crispy, turning mixture with a spatula twice. Serve while hot.