Lemony Snap Peas

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon dijon mustard 
• 0.3 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 1 tablespoon olive oil extra-virgin
• 1  shallots minced
• 0.5 teaspoon sugar 
• 12 ounces sugar snap peas trimmed
• 8 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• dutch oven

Directions

1. Bring 8 cups water to a boil in a large Dutch oven.
2. Add peas; cook 30 seconds or until crisp-tender.
3. Drain and plunge into ice water; drain. Slice half of peas diagonally.
4. Combine lemon rind and remaining ingredients in a medium bowl; stir with a whisk.
5. Add peas; toss to coat.
6. Radish and Feta: Prepare base recipe, reducing salt to 1/8 teaspoon.
7. Add 1/2 cup thinly sliced radishes, 1/3 cup (about 1 1/2 ounces) crumbled feta, and 3 tablespoons chopped fresh mint to pea mixture. Toss to combine.
8. Serves 4 (serving size: 1 cup) CALORIES 104 (0% from fat); FAT 8g (sat 1g); SODIUM 219mg
9. Heat 2 teaspoons olive oil in a saucepan over medium heat.
10. Add 2/3 cup Israeli couscous; saut 3 minutes.
11. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
12. Drain and rinse; drain. Prepare base recipe with 6 ounces peas, increasing salt to 1/2 teaspoon and substituting 1/2 teaspoon minced garlic for shallot.
13. Combine pea mixture, couscous, and 1 tablespoon minced dill. Top with 2 tablespoons shaved Parmesan cheese.
14. Serves 4 (serving size: about 1 cup) CALORIES 211 (0% from fat); FAT 7g (sat 2g); SODIUM 314mg
15. Toasted Almond and Pecorino: Prepare base recipe. Toast 3 tablespoons sliced almonds in a small skillet; cook over medium heat 3 minutes or until lightly browned.
16. Add almonds to pea mixture; toss gently. Top with 3 tablespoons shaved pecorino Romano cheese.
17. Serves 4 (serving size: about 1 cup) CALORIES 113 (0% from fat); FAT 8g (sat 4g); SODIUM 221mg