How to Cook Sugar Snap Peas 3 Ways March 2, 2018
Oh sugar snap peas, how we’ve missed you. But now, you’re back — crisp, crunchy, and green as ever. Discover the best (and easiest) ways to cook, prep, and enjoy this signature spring veggie below.
Escape that winter funk and get back into your cooking groove by learning how to cook sugar snap peas. As a cross between garden peas (aka sweet peas or English peas) and snow peas, the sugar snap variety is deliciously crunchy and sweet. The entire pod (including the thick, plump shell) is edible and can be enjoyed in either raw or cooked form. Oftentimes, you’ll spot a tough string at the stem, which you may want to remove before taking a bite. Other than that, virtually no prep work is required.
Although there are countless ways to enjoy this spring gem, roasting them with a sprinkle of Parmesan, stacking them tall on ricotta toast, and pickling them with a range of herbs and spices are our three favorite variations. Now the only question is… which to try first?
1. Black Pepper Parmesan Snap Pea Chips
Roasting sugar snap peas amplifies their sweetness and lends an extra crispy crunch to the veggie. Here, we’re coating them with a healthy drizzle of olive oil before topping with grated Parmesan and garlic powder for a salty, fragrant touch. Serve as an easy side dish, finger food, or after-school snack for the kids.
- 1/2 Pound Snap Peas
- 1 Tablespoon Olive Oil
- 1/2 Cup Parmesan Cheese
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Black Pepper
- Salt, to taste
- Preheat oven to 450ºF. Place sugar snap peas in a single layer on a baking sheet linked with aluminum foil or parchment paper (makes cleanup that much easier).
- Coat peas with olive oil and sprinkle with Parmesan, garlic powder, black pepper, and salt. Toss to coat thoroughly.
- Bake until crispy, 7-8 minutes.
2. Pickled Sugar Snap Peas
The perfect marriage between sweet and tangy — that’s what happens when you pickle sugar snap peas in a simple brine of vinegar, water, herbs, spices, and aromatics. Added bonus for the fact that pickling preserves these spring veggies so you can enjoy ’em well past their peak.
- Sugar Snap Peas (enough to fill a 1-quart jar), ends snapped off and strings removed
- 3-4 Small Sprigs Fresh Dill
- 1 Star Anise
- 1/4 Teaspoon White Peppercorns
- 1/4 Teaspoon Mustard Seeds
- 2 Cloves Garlic, peeled
- 4 Cups Water, divided in half
- 2 Cups White Vinegar
- 3 Tablespoons Salt
- Optional: 1 Dried Red Chile Pepper (or pinch of chile flakes)
- Pack sugar snap peas in a jar along with herbs, spices, and garlic.
- In a small pot, heat 2 cups water, vinegar, salt, and sugar until salt and sugar are dissolved, then stir in 2 cups cold water.
- Pour brine over peas, then seal and refrigerate 24 hours. When stored in the fridge, they’ll keep for up to 2 months.
3. Honey Thyme Ricotta Toast With Snap Peas
Sugar snap peas are perfectly crunchy and crisp enough to stand on their own, and this recipe lets them shine in all their raw deliciousness. In fact, the only “cooking” required is to thinly slice the veggies, toast the French bread, and whip up the creamy, sweet, and herb-studded ricotta mixture. And then the assembly, of course.
- 1 Baguette
- Olive Oil
- 1 1/2 Cups Whole Milk Ricotta Cheese, at room temperature
- 1 Tablespoon Honey
- 1 Tablespoon Chopped Thyme
- Salt and Freshly Ground Black Pepper, to taste
- 1/2 Pound Sugar Snap Peas, thinly sliced on a diagonal
- Preheat oven to 425ºF. Slice baguette into 1/4 inch rounds and brush cut side with olive oil. Bake until golden brown, 10-15 minutes, watching closely to ensure bread doesn’t burn. Once browned, remove from oven and transfer to a platter.
- In a small bowl, mix together ricotta cheese, honey, thyme, salt, and pepper.
- Top each slice of French bread with a spoonful of ricotta cheese mixture, then add sliced sugar snap peas.
- Drizzle olive oil over top and season to taste with extra salt and black pepper if necessary. Serve immediately.
Welcome spring with open arms by cooking with sugar snap peas and their cousin, snow peas, in these upcoming HelloFresh recipes.
- Sweet Apple Pork Tenderloin with Cauliflower Mash and Snap Peas (on the menu the week of March 3 – March 9)
- Thai Lemongrass Chicken Legs over Jasmine Rice and Snow Peas (on the menu the week of March 3 – March 9)
- Hoisin-Glazed Meatballs with Jasmine Rice and Snow Peas (on the menu the week of March 17 – March 23)