snap pea delight

Fresh peas of any variety are coveted in my house (primarily by me!). So when I received sugar and snap peas in my weekly farm share from my local farm, I was beside myself! I found this recipe in a cookbook I had just checked out from the library and was excited to try it out. It didn’t disappoint. Thanks to America’s test kitchen for this recipe which comes from their recent cookbook Bowls, Vibrant Recipes with Endless Possibilities.

Snow and sugar peas (referred to as mangetout/mange tout in the U.K.) are an excellent source of vitamin C, providing 100% of your daily needs in just 3.5 ounces (100-gram). They are also excellent sources of folate and vitamin K. Want to know more about the differences between snow and sugar peas? Check out this article.

Ingredients

1 teaspoon extra virgin olive oil

8 ounces snap peas, trimmed

2 tablespoons water

1/8 teaspoon table salt

1 small garlic clove, minced

1 teaspoon lemon juice

1 teaspoon chopped fresh basil

Creating the Magic!

Heat 1/2 teaspoon of olive oil in a 12-inch nonstick skillet over a medium high heat until shimmering. Add snap peas and cook until lightly browned, about 2 minutes. Add water and salt, cover and cook until snap peas are bright green and beginning to soften, 1 to 2 minutes.

Uncover and cook until water is evaporated, about 30 seconds. Clear center of skillet and add remaining 1/2 teaspoon of olive oil and garlic. Cook, mashing garlic into pan, until fragrant, about 30 seconds. Stir snap peas into garlic. Transfer snap peas to bowl, stir in lemon juice and basil, and season with salt and pepper. This dish can be refrigerated for up to 2 days).

Enjoy!