These Sautéed Sugar Snap Peas are a quick and easy side dish that’s bright, fresh, and ready in minutes. They’re lightly cooked in olive oil and butter until crisp-tender, then finished with a spritz of lemon juice for a burst of brightness. It’s a simple recipe that pairs perfectly with everything, like these chicken lettuce wraps.
You’ll love how these snap peas keep their crunch and vibrant green color. The combination of butter and olive oil adds richness, while a squeeze of lemon right before serving makes the flavors pop. Best of all, they come together in just 10 minutes, making them ideal for busy weeknights.
Helpful Tips
- Don’t overcook. Pull the snap peas off the heat as soon as they turn bright green and are tender-crisp.
- Use fresh peas. Look for plump, firm pods for the best texture and flavor.
- Finish with lemon. A generous squeeze of lemon juice adds a zesty kick that balances the richness of the butter.
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Sauteed Sugar Snap Peas
Ingredients
- 1 pound (454 g) fresh sugar snap peas
- 1/2 tablespoon (15 ml) olive oil
- 1/2 tablespoon (14 g) butter
- 1/4 teaspoon (6 g) salt
- 1/4 teaspoon (1 g) black pepper
- 1 lemon sliced in wedges
Instructions
- Heat a pot of water to boiling. Also prepare a bowl of cold water with ice cubes in it. Drop the peas in the boiling water for just 1 minute. Transfer to the ice bath. Once cooled, pat them dry.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the sugar snap peas, season with salt and pepper, and sauté for 3 minutes, stirring just once or twice so they can blister slightly from the heat of the pan.
- Transfer peas to a serving bowl, spritz with lemon and sprinkle with a little extra salt.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.