15 minutes
These vibrant, crunchy snap peas make a great side dish or light lunch, sauteed with fragrant garlic and finished with a squeeze of fresh lemon juice to add a refreshing tang. This is a simple recipe that brings out the best in fresh produce.
0 oz
tablespoons
Garlic, Thinly sliced
cloves
each
1. Prep the Snap Peas
Rinse the snap peas under cold water and pat dry. Trim off the ends if necessary.
2. Cook the Aromatics
Place a large pan over medium heat. This size ensures the snap peas have enough room to cook evenly. Add the olive oil to the pan and heat until it’s hot but not smoking. Now, add the thinly sliced garlic. Cook the garlic until it is a pale golden color, ensuring it doesn't turn brown which can give a bitter taste.
3. Saute the Snap Peas
Add the snap peas to the pan, season with a pinch of salt and saute while stirring. Cook until the snap peas are bright green and slightly tender but still have a bit of crunch. This should take about 3-5 minutes.
4. Add the Finishing Touches
Remove the pan from the heat and squeeze over the lemon juice. Toss well to combine and season with freshly ground pepper to taste. Transfer the sauteed snap peas to a serving dish and serve warm.
Start with the freshest snap peas you can find, as they are the star of the show. They should be bright green and firm to the touch.
Heat your pan before adding oil, and heat the oil before adding your snap peas to sear them quickly and preserve crispness.
Use a microplane to finely grate the lemon zest so it can mix with the oil and coat the peas without overpowering them.
Properly string the snap peas by removing the tough string that runs along the seam of the pod for a pleasant texture.
Add fresh squeezed lemon juice at the very end of cooking to lift the flavors without overwhelming the delicate taste of the peas.
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