Rarely do all of the peas make it to the kitchen. They are so sweet and crunchy right from the vine that I eat as many as I put in the basket. If, in a weak moment, you let friends try the sugar snaps, they will be back for more. Plant plenty.
Now is a good time to order your sugar snap pea seeds for winter planting. Not all seed companies will ship seeds in the fall or winter months.
Talk about good, says Linda, the chef. Just put these few ingredients together, and you have a good meal.
Think fresh sugar snaps and basil from the garden, linguine from the pantry, and Parmigiano-Reggiano from the refrigerator. It just cannot be beat. In fact, my mouth is watering just thinking about the olive oil and butter that browned as I sautéed the sweet sugar snaps and added all that golden goodness to the pasta.
Add some freshly grated cheese, a handful of fresh basil, and you’ve got one delicious light meal that is as beautiful to look at as it is to taste.
For a light luncheon or dinner meal, add a salad of mixed baby greens, grapefruit or mandarin oranges, slices of red onion, and red wine vinaigrette. Simple and delicious.
Linguine With Sugar Snap Peas, Basil, and Parmesan
3/4 pound sugar snap peas
1 tablespoon butter
1 tablespoon olive oil
1/8 to 1/4 teaspoon red pepper flakes, or to taste
1 pound linguine, cooked according to package directions
Handful of fresh basil or to taste, cut into ribbons or chiffonade
1 cup freshly grated Parmesan cheese, or to taste
Salt to taste
In a skillet over medium-high heat, add the butter and olive oil. When it starts to sizzle, add the red pepper flakes and the sugar snap peas. Sauté the peas for about 4 to 5 minutes or until crisp-tender. Salt to taste.
Add the pasta to a large bowl, and then add the sugar snap peas along with the olive oil and butter from the skillet. Mix well, add cheese and basil, and serve immediately.