Sautéed Sugar Snap Peas

Sugar snap peas are a springtime delight. Whether enjoyed as an appetizer with a cool veggie dip (like our tangy dill dip), added to pasta primavera, or sautéed on their own, they make an incredibly crunchy and satisfying addition to a spring salad or Easter dinner menu.

This simple recipe for cooking sugar snap peas in a skillet is easy to customize. For a savory 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 believe that garlic belongs in everything (agreed!) add 1 chopped clove to the skillet along with the peas. But don't be afraid to keep it simple and let the natural sweetness of the peas shine. 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 effortless, almost creamy sauce in just 5 minutes.

How do you eat sugar snap peas?

Sugar snap peas are delightfully crisp and sweet. Unlike English pea pods, where only the peas tucked inside are edible, the entire sugar snap pea—pod and all—can be eaten. When fresh and in-season, they are delicious raw, or briefly sautéed in a skillet to tenderize them slightly yet keep them snappy.

How do you prepare sugar snap peas?

Sugar snap peas are simple to prepare. At the ends of the peas, look for a small string. Snap the corner around the stem off and pull the string off the side of the pea, all the way down to the other end. Sometimes, snap peas have strings on both sides of the pod, so it may be necessary to snap both ends and peel the string on the inside and outside of the curve.