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Use Sugar snap peas (whole or halved).
You need to prepare Parmigiano cheese, grated.
Prepare Basil leaves, freshly chopped.
You need to prepare Extra virgin olive oil.
Provide Balsamic vinegar.
Provide Pine nuts (option toasted).
Use Sea salt, finely ground.

Leftover salad will keep well in a sealed container in the fridge for a few days. It's great for packing up for picnics Fresh, vibrant, crunchy and delicious Sugar Snap Pea Salad with fronds of fresh dill and a super tasty, fresh and zingy lemon, mustard, garlic dressing. This easy salad features crunchy sugar snap peas and roasted pumpkin seeds for salty crunch. It can be made in advance and enjoyed at room temperature for picnics, cookouts or just a healthy brown bag lunch.

Wash sugar snap peas and place in bowl to mix..
Add oil and vinegar and mix well..
Add pine nuts, parmigiano, and basil. Mix well..
Place on serving plater..
Serve with crunchy baguette, cheeses, antipasti, and fresh fruit for dessert..

Garlic and Herbed Early Peas and French Beans. Roasted Asparagus with Lemon, Parmigiano and Hazelnuts. Sweet, crisp and snappy, this healthy pea salad recipe is all about the sugar snaps, plus a little Aleppo pepper for some heat. The creamy sheep- or goat's-milk cheese adds a touch of richness and the edible flowers give it a gorgeous pop of color. Serve this beautiful salad alongside lemon-grilled chicken or.

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