Sauteed Sugar Snap Peas
Fresh sugar snap peas sauteed with garlic and shallots.
Servings: 4 people
- 8 oz sugar snap peas
- 1 tablespoon olive oil
- 1 tablespoon shallots finely chopped
- 1 clove garlic minced
- pinch salt
- 1/2 lemon
- 2 teaspoons sesame seeds toasted
Fill a sauce pan with water. Bring to a boil. Drop peas into boiling water for 45-60 seconds. Remove from water and plunge into ice water. When cooled, drain and set aside.
Put olive oil in a sautee pan over medium low heat. Add shallots and cook for one minute. Add garlic and stir for 30 seconds. Add drained peas. Sautee for 2-3 minutes.
Remove from heat. Sprinkle with salt and squeeze 1/2 lemon over peas. Toss to coat.
Place in serving bowl and sprinkle with sesame seeds.
Calories: 67kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Sodium: 3mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 41.4mg | Calcium: 38mg | Iron: 1.4mg