You are here: Home » Recipes » Sugar Snap Peas with Mesclun Greens Sugar Snap Peas with Mesclun Greens Recipe by American Profile Yield 4 servings A terrific, veggie-packed side dish made with pine nuts and shallots. PrintEmail 'I created this recipe to serve at a spring dinner party. Sugar snap peas are plentiful here in the spring and I actually grow the greens and green onions here from late February to late April. Ingredients 2 tablespoons butter2 tablespoons pine nuts1 shallot, finely chopped1 pound sugar snap peas Salt and pepper1/2 cup dry white wine2 cups loosely packed mesclun greens or spring mix2 green onions, finely chopped2 tablespoons shredded fresh basil Instructions Melt butter over medium-high heat in large saucepan. Add pine nuts and shallots and cook, stirring frequently, about 2 minutes or until browned. Add peas, salt, pepper and wine. Heat until just simmering; cover and cook 5 minutes, stirring occasionally. Stir in greens and simmer, uncovered, until greens just wilt. Stir in green onions and basil. Remove from heat and serve immediately. – Candace McMenamin, Lexington, SC