Snow peas used to be the only podded legume for me. Thin, delicate green planks that erupted across the miles of twisting vines that proliferated in our otherwise sparse garden, its sheer abundance meant there was never any reason to venture beyond this glorious green bean. The snow peas were always the first vegetables to emerge, welcome each new spring season, heralding brighter days and more bountiful harvests to come.
Now that garden of my childhood is thousands of miles away, sounding like little more than a dream. Farmers markets have come to replace those homegrown goodies, shaking up the standard bill of fare with their comparatively endless, irresistible range of fresh temptations.
Graduating to the thicker, juicier, dare I say, meatier podded delights known as snap peas, I relish snacking on them raw or simply seared. Tossed in a blistering hot pan with a splash of oil and a pinch of salt, their inherent sweetness truly shines through after a scant minute on the fire.
Inspiration to turn this simple concept into a more coherent dish struck while idly browsing through my favorite discount grocery outlet. Fancy pastas, typically out of reach and far out of budget, beckoned from a top shelf, boasting shapes I’d never before seen in semolina format. Though formally dubbed Foglie d’Ulivo, translated as “olive leaves,” I immediately saw noodle incarnations of my beloved snap peas. The two simply had to meet; it would have been criminal to walk away from this particular impulse buy.
It doesn’t take a recipe to explain how simple but satisfying this quick dinner for one turned out. One glance at the photo is likely enough to discern the formula, but in case you need addition reassurance, here’s the full rundown: Seared snap peas tossed with pasta, chickpeas, orange zest, and a handful of cilantro. Garnish with nasturtium blossoms for an extra peppery bite, if you crave a bit more embellishment.
- 3 Ounces Olive Leaf-Shaped Pasta (Foglie d'Ulivo) or Bow Ties
- 1 Teaspoon Olive Oil
- 2 Ounces Snap Peas
- 1/4 Cup Cooked Chickpeas
- 1/4 Teaspoon Orange Zest
- Salt and Pepper, to Taste
- 1/4 Cup Fresh Fresh Cilantro Leaves
- Cook the pasta to your desired state of al dente; drain and set aside.
Heat up the oil in a medium skillet over high heat. Toss in the snap peas, cooking quickly on all sides until the pods are bright green and lightly blistered.
- Immediately stir in the pasta, chickpeas, orange zest, and salt and pepper. Season to taste before turning off the heat. Toss with fresh cilantro right before serving.
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Amount Per Serving: Calories: 231Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 928mgCarbohydrates: 21gFiber: 8gSugar: 4gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.