Recipe for sautéed snow peas

Will Dickey

Snow peas are a springtime delight. Whether enjoyed as an appetizer with a fresh vegetable dip (like our Zesty Dill Dip), added to pasta primavera, or sautéed on their own, they make an incredibly crispy and satisfying addition to a spring salad or dinner menu. Easter dinner.

This simple recipe for cooking sugar snap peas in a skillet is easy to customize. For a salty twist, omit the salt and add 1 tablespoon of soy sauce. Or, add an elegant touch with a sprinkle of fresh spring herbs, like parsley, dill or even chives, to finish. If you think garlic belongs in everything (okay!), add 1 chopped clove to the pan with the peas. But don’t be afraid to keep it simple and let the natural sweetness of polka dots shine through. This recipe does just that with a quick sauté in olive oil, salt and pepper, finished with butter and lemon juice off the heat to make an almost creamy sauce effortlessly in just 5 minutes.

How do you eat sugar snap peas?

Sugar snap peas are deliciously crunchy and sweet. Unlike English pea pods, where only the peas hidden inside are edible, the whole snow pea — pod and all — can be eaten. When fresh and in season, they are delicious raw or briefly sautéed in a pan to tenderize them slightly while keeping them crisp.

How do you prepare the snap peas?

Snap peas are easy to prepare. At the ends of the peas, look for a small string. Break the corner around the stem and pull the string along the side of the pea, to the other end. Sometimes snow peas have strings on both sides of the pod, so it may be necessary to break off both ends and peel the string in and out of the curve.

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Yields:

4 – 6


portions

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

15

minutes

1/2 tsp.

ground black pepper

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  1. Break off the stem end of the peas; remove the string from the length of the pod and discard it.
  2. Heat a large skillet over medium heat. Add the oil and stir to coat the pan. Add snow peas, salt and black pepper. Cook, stirring occasionally, until tender-crisp, 3 to 5 minutes.
  3. Remove from fire. Add the butter and lemon juice and mix well to coat. Serve immediately.

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