Mint Citrus Snap Peas with Pistachios

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The pick-your-own garden at our CSA Sunrise Farm is twisted with beautiful pea vines right now! Both snow peas and snap peas are on the menu, and I’m delighted to see both of them. They’re two of the three legumes—green beans/wax beans are the other one—that are paleo-friendly (because they’re more pod than pea… YAY!).

Snow peas, a.k.a, Chinese pea pods, are the flat ones with the teeny-tiny peas inside. Snap peas, a.k.a., sugar snap peas, are actually a cross between snow peas and garden peas. I love the crunchy texture of snap peas with those plump pearls of sweetness inside.

Although both types of edible-pod peas usually show up in recipes for Asian stir-fries, between us friends, I usually just eat my snap peas au natural because they’re so tasty just as they are. But that’s hardly a recipe.

Ingredients: snap peas
Directions: Wash and eat.

So here’s something with a bit more inspiration, something you can share with guests or use to turn a regular dinner into something special. This recipe tastes like summer sunshine: crisp, light, and lemony.

It’s also got a kick of mint! There is a gorgeous patch of vibrant green mint growing under the tree behind the barn at the farm, and I found it irresistible. Fresh mint simultaneously reminds me of my dad and my Lebanese great-grandmother, two of the best people to ever walk (and cook) on this plant. And since everything tastes better when nuts are involved, I added crunchy pistachios to the mix, although you can certainly leave them out, or replace them with walnuts or hazelnuts, if pistachios aren’t your thing.

 

Further Food Nutritionist Commentary:

You simply can't go wrong with a delicious and nutritious, homemade snack that would be a great side dish or on-the-go. Sugar snap peas are extremely low in calories, but high in fiber, vitamins and minerals, so you can munch away for a sweet snack without compromising your health goals.


By Katie Bishop, MS, Nutritionist

Mint Citrus Snap Peas with Pistachios

  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Servings: 2

Ingredients

1 tablespoon extra-virgin olive oil
grated zest and juice of 1/2 lemon
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pint snap peas
2 scallions
7-10 mint leaves
1/8 cup shelled pistachios, coarsely chopped

Instructions

1. In a large bowl, mix olive oil, lemon juice, cumin, salt, and pepper. Set aside.
2. Cut the snap peas, scallions, and mint leaves into julienne slivers lengthwise and place in the bowl with the dressing.

3. Add the pistachios.

4. Toss to combine.

5. Allow flavors to meld about 10-15 minutes before eating.

1. In a large bowl, mix olive oil, lemon juice, cumin, salt, and pepper. Set aside. 2. Cut the snap peas, scallions, and mint leaves into julienne slivers lengthwise and place in the bowl with the dressing. 3. Add the pistachios. 4. Toss to combine. 5. Allow flavors to meld about 10-15 minutes before eating.

Nutrition Information

Per Serving:  Calories: 145; Total Fat: 11 g; Saturated Fat: 2 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Cholesterol: 1 mg; Sodium: 45 mg; Potassium: 222 mg; Carbohydrate: 13 g;  Fiber: 4 g; Sugar: 5 g; Protein: 4 g
Nutrition Bonus: Vitamin C: 65%; Vitamin A: 20%; Iron: 9%; Calcium: 5%;

Want to see more quick & easy paleo meals? Check out Melissa’s book Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less for delicious recipes! Can’t wait for it to ship?! Try out 18 more recipes from Melissa’s new book in the meantime. 

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