Posts Tagged With: Sugar snap peas

Penne with Asparagus, Snap Peas and Kale

My garden is planted! Still some more mulching to do, but otherwise it is done. Now the fun starts…weeding! IMG_9861

This year we have, from bottom to top: strawberries (outside the picture), garlic, Jerusalem artichokes, parsley, bok choy, leeks, red Russian kale, carrots, spinach, cauliflower, tarragon, broccoli, okra, some weird heirloom kale, basil, edamame, jalapeño, eggplants, tomatoes, parsley, a weird heirloom zucchini, purple pole beans, butternut squash, watermelon, and cucumbers. Elsewhere are sugar snap peas and raspberries. Lima beans get added later in the month, once I harvest the spinach. I am happy!!!

As a sign of it truly being spring, we had a very green dinner.  Local asparagus, snap peas and lacinato kale to have with our pasta.


Cooked quickly and simply, it was delightful.  Everything was that perfect balance of tender and crispy.  I can’t decide which was the highlight – the snap peas, kale or asparagus?!


Penne with Asparagus, Snap Peas and Kale 

8 ounces penne or other pasta

1 lb asparagus (locally grown), cut into 1″ pieces

1/2 lb sugar snap peas, trimmed and cut in half.

1 bunch lacinato kale, stems removed  (ok to leave the leaves whole or halved)

juice and zest of 1/2 lemon

1 – 2 Tbsp olive oil

Kosher salt and freshly ground black pepper to taste

1/4 – 1/2 cup grated parmigiano reggiano, large grate


Bring a large pot of salted water to boil.  Cook the pasta according to package directions.  In the last 3 minutes of cooking, add the snap peas, asparagus and kale.


Drain and transfer to a large bowl.


Add the lemon juice and zest, olive oil and half the cheese.  Season to taste with salt and pepper. Serve and top with the remaining cheese and enjoy!


Serves 4,


Categories: Asparagus, Kale, Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | 4 Comments

Roasted Sugar Snap Peas

I am getting impatient for spring produce from my garden!

I have been craving sugar snap peas, so I broke down and bought some at a local farm market.


They were so tasty raw – sweet and juicy – that it was difficult to get myself to actually cook them.  But I really wanted to try out a recipe for roasted sugar snap peas that I had found.

My 5 year old is a snap pea purist, so I saved some raw for him for with his dinner, but the rest of us were treated to some tasty roasted snap peas with sea salt and freshly ground black pepper.


Now I REALLY can’t wait until my snap peas start producing (still a few weeks off, I planted them really late).  I am hoping they do produce, they may not since it is getting very warm very quickly.  That would make me sad indeed.

Roasted Sugar Snap Peas

Very slightly adapted from Rachael Ray’s Roasted Sugar Snap Peas with Black Pepper

1 pound sugar snap peas
Olive oil, to coat
Fine sea salt
Freshly ground black pepper

Preheat the oven to 450 degrees F.

Coat the snap peas lightly with olive oil. Spread in a single layer on a baking sheet.


Season with sea salt and black pepper. Roast until browned at the edges but still with some bite left to them, 10 to 12 minutes.

Adjust seasoning if necessary. Serve and enjoy!


Serves 4.


Categories: Kosher, Recipe, Vegetarian | Tags: | 1 Comment

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