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Sugar Snap Peas with Pecorrino Romano Cheese Recipe

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This recipe for Sugar Snap Peas with Pecorrino Romano Cheese is from The Raymond Roseman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ½ pounds sugar snap peas
1 Tbsp extra virgin olive oil
1 oz large grated Pecorino Romano (divided)
½ tsp diced garlic
6 fresh mint leaves sliced thin and length wise
6 fresh basil leaves sliced thin and length wise
¼ tsp black pepper
1 1/2 Tbsp salt divided

Directions:
Directions:
Bring 4 quarts of water to boil in a large pot and add 1 tbsp salt.
Fill a large bowl with 2 cups ice and 2 quarts of water and 1 tsp salt.
Place peas in boiling water and cook for 2 minutes.
Remove from heat drain and quickly add to iced water.
Allow peas to rest for approximately 7 minutes until cool.
Drain peas and place on paper towels to draw most water away.
Place peas in a clean bowl add olive oil, cheese, mint, basil and garlic.
Add the remainder of salt and the black pepper and gently stir to coat all.
Divide evenly onto 4 plates and top with the remaining cheese and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Rocco DiSpirito's under 50 calories, I added the garlic

 

 

 

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