Ingredients
Units
Scale
- 1/2 lb fresh sugar snap peas*
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- A pinch of Maldon sea salt at the end, for serving (optional)
Instructions
- Remove and discard the stem end and string from each sugar snap pod. (if you can, as I mentioned the 2nd time I made this I wasn’t able to and they were still tender).
- Heat the olive oil in a large sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
- Enjoy! That’s it. It’s really that simple. Nothing fancy here. Just simple and full of flavor.
Notes
*The first time I made this recipe I was able to get the sugar snap peas from a local farmer’s market. The 2nd time, I used an 8-ounce package from the grocery store. This recipe can be easily doubled and/or tripled, but I based it on the smaller package I used this last time.
- Prep Time: 5
- Cook Time: 5
- Category: Side Dishes