Delicious Sugar Snap Peas lightly sauteed with shallots and garlic and finished with a fresh squeeze of lemon juice.
These sauteed sugar snap peas are perfect for an every night meal and fancy enough to serve to guests at a holiday dinner.
I love sugar snap peas. My favorite way to eat them is just raw. I love munching on them one at a time. I often pack them in my lunch and eat them as a snack.
Sometimes, I want to serve these peas for dinner and that’s when cooking them with a bit of olive oil, shallots and garlic is the perfect thing. I also finish these peas off with a fresh squeeze of lemon juice and top them with toasted sesame seeds.
These peas couldn’t be any easier! If you don’t like sesame seeds, or don’t have any on hand, just leave them out. I love the sesame seeds, but this dish is flexible.
This recipe reminds me a bit of my green bean recipe. If you haven’t tried that one yet, you’ll want to check it out! It’s one of the most popular recipes on the blog.
What are Sugar Snap Peas?
Sugar snap peas are a cross between snow peas and garden peas. They have a nice round pea and the entire shell can be eaten. Sugar snap peas can be eaten raw or cooked. They have a sweet flavor.
What is a great main dish to serve with these peas?
Other Great Vegetable Dishes
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Sauteed Sugar Snap Peas
- 8 oz sugar snap peas
- 1 tablespoon olive oil
- 1 tablespoon shallots (finely chopped)
- 1 clove garlic (minced)
- pinch salt
- 1/2 lemon
- 2 teaspoons sesame seeds (toasted)
- Fill a sauce pan with water. Bring to a boil. Drop peas into boiling water for 45-60 seconds. Remove from water and plunge into ice water. When cooled, drain and set aside.
- Put olive oil in a sautee pan over medium low heat. Add shallots and cook for one minute. Add garlic and stir for 30 seconds. Add drained peas. Sautee for 2-3 minutes.
- Remove from heat. Sprinkle with salt and squeeze 1/2 lemon over peas. Toss to coat.
- Place in serving bowl and sprinkle with sesame seeds.