Sugary sweet and ultra crisp, these morsels – tucked neatly into their brown paper bag – often don’t make it past the boundaries of the farmers’ market. Too tempting to resist in that very moment, they rarely ever become anything other than who they are in all their naked glory.
This is the very reason I love this simple recipe. Thinly sliced and cooked quickly over high heat, these early spring pods come alive with an even more vibrant, verdant hue.
Once tossed with cracked black pepper, freshly grated parmesan and a little lemon zest, they morph into an even more alluring version of their former selves.
- 1 tablespoon olive oil
- 3 cups sugar snap peas, trimmed and thinly sliced vertically
- freshly cracked black pepper + sea salt, to taste
- zest of 1 lemon
- freshly grated parmesan, about 1 1/2 tablespoons
In a sauté pan over high heat, add olive oil. Once shimmering, add snap peas and toss a couple times until they become bright green, about 1 minute. Turn off heat. Add black pepper, salt, lemon zest and parmesan and toss to combine.
Sprinkle a little parmesan over top and serve immediately.