Sugar snap peas are a hybrid of green peas and snow peas. They can be eaten whole and are sweeter and larger than snow peas. All of the fibers grow the same way, making them much easier to chew. In addition to their vitamin content, sugar snap peas contain lots of fiber. Many people enjoy snap peas raw as a snack, but they can also be roasted, blanched, and stir fried.
Snap Peas with Meyer Lemon and Mint
1 pound snap peas, trimmed
1 tablespoon Meyer lemon juice
1 teaspoon Meyer lemon zest
3 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon chopped mint leaves
Salt and freshly ground pepper, to taste
Fill a large bowl with water and ice. Set aside.
Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.
Using a slotted spoon, transfer snap peas to ice water.
Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.