Snap Pea Salad with Feta and Pistachio Gremolata

Sugar snap peas herald the onset of the spring season. The peas are barely cooked to retain a crisp snap, and the bright green pistachio gremolata adds a pleasing visual.

4 servings

INGREDIENTS:

⅓ cup olive oil

2 tablespoons pistachios

1 tablespoon Italian parsley leaves

2 teaspoons lemon zest

½ teaspoon garlic, minced

⅛ teaspoon kosher salt

1 quart sugar snap peas

1 teaspoon lemon juice

½ cup feta cheese, crumbled

DIRECTIONS:

Make the gremolata in a small food processor by combining the oil, pistachios, parsley, lemon zest, garlic, and salt until finely chopped and blended.

Remove the strings from the peas by grasping the stem end with a paring knife and drawing over the top until the string is released. Heat a pan of water until boiling. Drop the peas into the boiling water and cook until they change from dull green to vibrant green. Immediately drain and rinse with cold water until cooled. Drain thoroughly.

Toss the peas with the gremolata and lemon juice. Top with the feta cheese.

Snap Pea Salad with Feta and Pistachio Gremolata

Snap Pea Salad with Feta and Pistachio Gremolata
Yield: 4 servings
Author:
Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

Sugar snap peas herald the onset of the spring season. The peas are barely cooked to retain a crisp snap, and the bright green pistachio gremolata adds a pleasing visual.



Ingredients

  • ⅓ cup olive oil
  • 2 tablespoons pistachios
  • 1 tablespoon Italian parsley leaves
  • 2 teaspoons lemon zest
  • ½ teaspoon garlic, minced
  • ⅛ teaspoon kosher salt
  • 1 quart sugar snap peas
  • 1 teaspoon lemon juice
  • ½ cup feta cheese, crumbled

Instructions

  1. Make the gremolata in a small food processor by combining the oil, pistachios, parsley, lemon zest, garlic, and salt until finely chopped and blended.
  2. Remove the strings from the peas by grasping the stem end with a paring knife and drawing over the top until the string is released. Heat a pan of water until boiling. Drop the peas into the boiling water and cook until they change from dull green to vibrant green. Immediately drain and rinse with cold water until cooled. Drain thoroughly.
  3. Toss the peas with the gremolata and lemon juice. Top with the feta cheese.

Nutrition Facts

Calories

331

Fat (grams)

24 g

Sat. Fat (grams)

5 g

Carbs (grams)

20 g

Fiber (grams)

7 g

Net carbs

13 g

Sugar (grams)

10 g

Protein (grams)

10 g

Sodium (milligrams)

261 mg

Cholesterol (grams)

17 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

sugar snap peas, gremolata, pistachio
salad
French, American
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Linda HierholzerSALADSComment