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By Lisa Abraham
Beacon Journal food writer
POSTED: 09:10 a.m. EDT, Jun 24, 2009
If you've never tried sugar snap peas before, now is the time because they're at their freshest.
Crisp, green and sweet, they're great in salads or as a simple side dish.
But don't cook them too long, or they can fall apart.
For best results, blanch them in boiling water until they are tender-crisp, gently steam them or put them in a quick saute.
When you see them in the next few weeks at farmers markets, try them out in this creamy summer pasta salad.
SUGAR SNAP PEAS AND CHERRY TOMATO PASTA SALAD
1/2 cup low-fat cottage cheese
1/2 cup nonfat buttermilk
1 tbsp. extra virgin olive oil
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh parsley
21/2 tbsp. freshly grated Parmesan cheese
1 tsp. freshly grated lemon zest
1 tsp. lemon juice
1/4 tsp. salt
Freshly ground pepper
8 oz. whole-wheat bow-tie pasta
8 oz. fresh sugar snap peas, trimmed (about 2 cups)
2 cups red and yellow cherry tomatoes, halved (see note)
4 scallions, trimmed and thinly sliced
Bring a large pot of salted water to a boil for cooking pasta.
Meanwhile, puree cottage cheese until smooth in a blender or mini food processor. Add the buttermilk and oil; process until smooth. Scrape into a storage container and stir in the dill, parsley, Parmesan, lemon zest and lemon juice. Season with salt and pepper. Cover and set aside in the refrigerator.
Cook pasta in boiling water until just al dente, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.
Place pasta and peas in a large storage container and toss with tomatoes and scallions. Season with salt and pepper.
Just before serving, toss salad with dressing.
Makes 6 servings.
Note: Substitute 2 cups chopped tomatoes if you don't have cherry tomatoes on hand.
— Eating Well in Season: The Farmers Market Cookbook, Jessie Price and the Editors of Eating Well
Find previous installments of This Week's Harvest and a list of local farmers markets at http://www.ohio.com/lifestyle/food.
If you've never tried sugar snap peas before, now is the time because they're at their freshest.
Crisp, green and sweet, they're great in salads or as a simple side dish.
But don't cook them too long, or they can fall apart.
For best results, blanch them in boiling water until they are tender-crisp, gently steam them or put them in a quick saute.
When you see them in the next few weeks at farmers markets, try them out in this creamy summer pasta salad.
SUGAR SNAP PEAS AND CHERRY TOMATO PASTA SALAD
1/2 cup low-fat cottage cheese
1/2 cup nonfat buttermilk
1 tbsp. extra virgin olive oil
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh parsley
21/2 tbsp. freshly grated Parmesan cheese
1 tsp. freshly grated lemon zest
1 tsp. lemon juice
1/4 tsp. salt
Freshly ground pepper
8 oz. whole-wheat bow-tie pasta
8 oz. fresh sugar snap peas, trimmed (about 2 cups)
2 cups red and yellow cherry tomatoes, halved (see note)
4 scallions, trimmed and thinly sliced
Bring a large pot of salted water to a boil for cooking pasta.
Meanwhile, puree cottage cheese until smooth in a blender or mini food processor. Add the buttermilk and oil; process until smooth. Scrape into a storage container and stir in the dill, parsley, Parmesan, lemon zest and lemon juice. Season with salt and pepper. Cover and set aside in the refrigerator.
Cook pasta in boiling water until just al dente, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.
Place pasta and peas in a large storage container and toss with tomatoes and scallions. Season with salt and pepper.
Just before serving, toss salad with dressing.
Makes 6 servings.
Note: Substitute 2 cups chopped tomatoes if you don't have cherry tomatoes on hand.
— Eating Well in Season: The Farmers Market Cookbook, Jessie Price and the Editors of Eating Well
Find previous installments of This Week's Harvest and a list of local farmers markets at http://www.ohio.com/lifestyle/food.
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