A side dish of young green peas
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Simple snap peas can be transformed into a sophisticated side dish in minutes: simply toss them with butter-sautéed herb breadcrumbs, grated Parmesan, and lemon zest. The sweet peas will be infused with a whole host of flavors and texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g sugar snap peas
- 3 tbsp. breadcrumbs
- 3 tbsp. l. grated parmesan
- 3 tbsp chopped herbs
- 1/4 tsp. grated lemon zest
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Cooking the dish according to the recipe:
- Melt 1 tablespoon butter in a skillet over medium heat. Add 3 tablespoons breadcrumbs and cook for 3 minutes. Stir in 3 tablespoons each of grated Parmesan and finely chopped herbs, as well as 1/4 teaspoon coarse salt and grated lemon zest.
- Boil 1 pound sugar snap peas (tip removed) until crisp-tender, about 4 minutes; drain and toss breadcrumbs.
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