Sautéed Sugar Snap Peas

Sugar snap peas are eaten whole, not shelled like the familiar English pea. There are so many ways to enjoy these crisp pods–including raw, as a simple snack–but one of our favorite ways to eat them is sautéed. 


Ingredients:

  • 1 pint sugar snap peas

  • 1 tablespoon olive oil (can be substituted for sesame or avocado oil)

  • 1 clove garlic, minced

  • 1 tablespoon minced shallot

  • ½ lemon, squeezed (optional)

  • 2 teaspoons roasted sesame seeds (optional)

  • Salt & pepper to taste


Instructions:

  1. Cut any stem-like pieces off of your sugar snap peas

  2. Blanche your peas: Fill a bowl with ice water and set to the side. Bring a saucepan filled with water to a boil, and drop your peas in for about 1 minute. Transfer peas from boiling water to ice water. Drain and set aside. 

  3. Add your olive oil to the now-empty saucepan and heat over low/medium.

  4. Add shallots and cook for 1 minute or until soft.

  5. Add garlic and cook for 30 seconds or until slightly brown. 

  6. Add sugar snap peas and sauteed for about 3 minutes. 

  7. Remove from heat. Add lemon, sesame seeds (both optional), salt and pepper. 

Yields about 4 servings (as a side dish)