Sugar Snap Peas with Mesclun Greens

  • Yield 4 servings

A terrific, veggie-packed side dish made with pine nuts and shallots.


'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.


2 tablespoons butter
2 tablespoons pine nuts
1 shallot, finely chopped
1 pound sugar snap peas
Salt and pepper
1/2 cup dry white wine
2 cups loosely packed mesclun greens or spring mix
2 green onions, finely chopped
2 tablespoons shredded fresh basil


  1. 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.
  2. 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



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