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“Christmas in July” Sugar Snap Peas

“Christmas in July” Sugar Snap Peas


1 lb. box of shaped Pasta (such as Rotini)

½ Sweet Red Pepper

1 lb. Baby Portobello Mushrooms

2 pints Sugar Snap Peas

1 med. Shallot

White Pepper



Olive Oil

White Wine


Grated Parmesan Cheese

Preparation: Dice mushrooms into ½” pieces. Chop red pepper into small pieces. Slice shallot into thin rounds, sliced in half Cut caps off of peas and discard. Cut peas into thirds. Do not shuck. Cooking: Sauté mushrooms in pan with generous amount of butter, adding light sprinkling of turmeric. Heat just until surfaces are cooked. Remove from pan and set aside. Using same pan, add enough olive oil to coat pan. Add red peppers, shallot and peas. Dust with dash of white pepper. Cook over medium heat, stirring occasionally, until peas begin to soften. Add ¼” of wine and stir. Distribute mushrooms evenly over vegetables in pan. Reduce heat and cover. Cook pasta according to package directions. Serve vegetables over pasta. Top with pesto and grated parmesan cheese.

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