Recipe by Rivky Kleiman

Sugar Snap Peas and Sun-dried Tomatoes

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Sugar Snap Peas and Sun-dried Tomatoes
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Vegan - Gluten Free - Low Carb - No Refined Sugar - Vegetarian - Pescatarian

Here is a refreshingly different side dish. It was a real challenge to get it right, but I think we succeeded!

Ingredients

Main ingredients

  • 1/4 cup dry-pack sun-dried tomatoes

  • 1 cup boiling water

  • 2 tablespoons Gefen Olive Oil

  • 4 cups sugar snap peas, trimmed

  • 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic

  • 1 large shallot, minced

  • 1/2 teaspoon dried basil

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground Gefen Pepper

Directions

Prepare the Peas and Tomatoes

1.

Place sun-dried tomatoes in a heatproof bowl. Add boiling water and allow to sit for 30 minutes. Drain liquid, reserving three tablespoons. Chop tomatoes and set aside.

2.

Heat olive oil in a large frying pan over high heat. Add sugar snap peas. Sauté two minutes. Add garlic, shallots, tomatoes, and three tablespoons reserved liquid. Sauté two minutes longer. Season with basil, salt, and pepper. Toss well.

Credits

Photography: Daniel Lailah. Styling: Amit Farber.

Recipe tags

color gluten free healthy ingredients quick-and-easy Shabbos super easy tomatoes vegetables
Sugar Snap Peas and Sun-dried Tomatoes

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