Sugar Snap Peas and Sun-dried Tomatoes

Rivky Kleiman

Recipe By Rivky Kleiman

Cooking and Prep: 40 m
Serves: 6
No Allergens

Preference: Parve
Difficulty: Easy
Occasion: Shabbat
Diet: Vegan , Gluten Free , Low Carb , No Refined Sugar , Vegetarian , Pescatarian
Source: Family Table by Mishpacha Magazine
Category: Sides
Nutritition:

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

Ingredients (9)

Main ingredients

3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
1 large shallot, minced
1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon freshly ground Gefen Pepper

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Gefen Black Peppercorns Spice Grinder
1/4 cup dry-pack sun-dried tomatoes
1 cup boiling water
2 tablespoons Gefen Olive Oil

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Gefen Olive Oil
4 cups sugar snap peas, trimmed

Start Cooking

Prepare the Peas and Tomatoes

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.
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.

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