How to grow and serve sugar snap peas
A gardener and a chef team up with advice on growing and serving sugar snap peas.
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Add some freshly grated cheese, a handful of fresh basil, and you’ve got one delicious light meal that is as beautiful to look at as it is to taste.Skip to next paragraph
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For a light luncheon or dinner meal, add a salad of mixed baby greens, grapefruit or mandarin oranges, slices of red onion, and red wine vinaigrette. Simple and delicious.
Linguine With Sugar Snap Peas, Basil, and Parmesan
3/4 pound sugar snap peas
1 tablespoon butter
1 tablespoon olive oil
1/8 to 1/4 teaspoon red pepper flakes, or to taste
1 pound linguine, cooked according to package directions
Handful of fresh basil or to taste, cut into ribbons or chiffonade
1 cup freshly grated Parmesan cheese, or to taste
Salt to taste
In a skillet over medium-high heat, add the butter and olive oil. When it starts to sizzle, add the red pepper flakes and the sugar snap peas. Sauté the peas for about 4 to 5 minutes or until crisp-tender. Salt to taste.
Add the pasta to a large bowl, and then add the sugar snap peas along with the olive oil and butter from the skillet. Mix well, add cheese and basil, and serve immediately.
If you like garlic and you would like to include it in this dish, add it to the butter and olive oil at the same time that you add the red pepper flakes. Just make sure that you keep stirring so that the garlic does not burn. Serves 6.
Editor's Note: To read more of Anne and Linda's "how to grow and prepare" series, click here.
Linda Weiss and Anne Moore met while Linda was the food editor and Anne was the garden editor for South Carolina Homes & Gardens magazine. They now write articles for the ETV GardenSMART television show website, where Anne is the horticulture editor, gardening consultant, and e-newsletter editor. Anne has written for magazines and newspapers. She is a member of and a recipient of a Silver Award for magazine writing from the Garden Writers Association. Linda is a personal chef. She attended Le Cordon Bleu of Paris’ catering program, has appeared as a guest chef on numerous television shows, has been a culinary educator for 10 years, and a food writer for a number of magazines. She is a professional member of The James Beard Foundation and the Southern Foodways Alliance. She has written a cookbook, "Memories From Home, Cooking with Family and Friends."