It’s almost time to start thinking about what we plant in the garden and sugar snap peas are always one of the veggies that make the cut. I love making them into a simple side dish like these blistered sugar snap peas.
But you don’t have to wait for your plants to grow in order to have snap peas! Sugar snap peas can be found in your local grocery store year round. I get mine at Trader Joe’s, but you’ll find them most of year in the refrigerated produce section of your local grocery store.
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Are sugar snap peas a healthy choice?
They sure are. Sugar snap peas are members of the legume family. They are a great source of Vitamin K, Vitamin C, fiber and folate (source: heathline.com). Snap peas are also low in calories making them a great healthy snack and addition to any meal.
With what do you serve these blistered sugar snap peas with lemon?
These sugar snap peas make a great side dish for lots of occasions. We love to eat them with a creamy pasta dish (think fettuccine alfredo, one pot pasta, etc). The brightness of the lemon on the fresh peas cut through the richness of those kind of dishes.
I also think that these make a great veggie dish for BBQ season. They are fresh and bright and can be served hot, at room temp or even cold. Pop them out on the picnic table as an appetizer or serve with the meat right off the grill.
They also make a great healthy snack when you don’t feel like eating raw veggies. Simply saute these sugar snap peas, toss them onto a serving platter and leave on the counter for the family to snack on.
How do you make blistered sugar snap peas with lemon?
You’ll start by washing your snap peas and drying them off.
Then put a large saute pan or skillet over medium high heat. Add the olive oil and let it get hot as well. Add the sugar snap peas to the skillet and let them sit until they start to get browned (aka blistered) on the first side.
Next, give the pan a few good shakes to mix up the sugar snap peas and give other bits of them a chance to get blistered as well.
Once the peas are a bright green and nicely charred, blistered or browned to your liking, turn off the heat, squeeze the lemon over top and sprinkle with coarse kosher salt. Give them one last toss and serve.
We sometimes eat them straight from the pan, but they also pair nicely with a creamy pasta or a grilled chicken dish.
Tips and Tricks:
- You can use this method to cook other types of beans as well. Sometimes I use haricots verts and sometimes regular green beans. It just depends on what I can find at the grocery. Then blister and season them the same way.
- These are a great snack for backyard bbq season or as a bright vegetable to serve with comfort food like fettuccine alfredo.
- If you can’t find sugar snap peas, snow peas can easily be substituted in this dish and will give you the same sweet crunch and nutrition profile as the snap peas.
Looking for other simple ways to cook veggies? Check these out!
Blistered Sugar Snap Peas w/Lemon
- 12 oz sugar snap peas
- juice of 2 lemons
- 1 tablespoon olive oil
- coarse kosher salt to taste
- Wash and dry your sugar snap peas.
- Heat the olive oil in a large pan over medium high heat
- Toss the sugar snap peas into the pan and toss once or twice to coat with the olive oil
- Let the snap peas cook until they start to get "blistered" or look a bit charred on one side.
- Toss the sugar snaps around in the pan to give the other side a chance to get blistered as well and then remove from stove and put into a bowl.
- Squeeze the juice of the two lemons over the top while the sugar snaps are still warm and then sprinkle the salt over the top.
- Toss everything together and enjoy!