Sugar snap peas take center stage with parmesan and herbs

Are you wondering how to prepare sugar snap peas for dinner? It's simple. I'm a massive fan of sweet pods and can't imagine summer without their juicy green presence on my plate. However, instead of serving them with butter and breadcrumbs, I often serve sugar snap peas with a parmesan blanket and refreshing herbs. Check out this recipe, and don't miss the season for our sweet gold.

In stores and markets, you can buy juicy, crunchy, and pleasantly sweet sugar snap peas any moment now, or if you're lucky, even right now. But their sweetness isn't their only advantage. You can eat sugar snap peas with the whole pod, giving you plenty of culinary possibilities. And their colour... striking. They must be on your plate.

Sugar snap peas are usually eaten raw but can also be cooked or fried. Add them to salads and sandwiches, or use them as a side dish for dinner or soups. But sugar snap peas can be prepared to play a spectacular leading role. And not just sautéed in butter with breadcrumbs.

This recipe is no less straightforward, and the result is stunning. A bit of garlic, a few drops of olive oil, a bouquet of wonderful fresh herbs, and a delicate blanket of parmesan elevate such a simple ingredient as sugar snap peas. Prepare the green pods warm, and your loved ones will be amazed. Save this recipe.

Ingredients:

• 400 grams of sugar snap peas,
• 100 grams of parmesan,
• 2 cloves of garlic,
• a few tablespoons of olive oil,
• salt and coarsely ground pepper,
• fresh herbs - preferably basil and dill.

Preparation:

1. Wash the sugar snap peas and then throw them into hot water for two minutes (there shouldn't be much water - just enough to cover the peas; you can add a bit of salt and, optionally, sugar to the water).
2. Heat 3-4 tablespoons of olive oil in a pan. Lightly sauté the green pods of sugar snap peas in the oil for 3-4 minutes. At the end, add chopped or pressed garlic.
3. Transfer the sautéed vegetables to plates, sprinkle with finely chopped herbs and parmesan, and serve with croutons or new potatoes.