Sugar snap peas. Glorious sugar snap peas. The extended heat of summer hasn't quite fully set in yet, so there's still the last of spring peas. This, on this 4th of July holiday, is reason enough for America the Beautiful to play & fireworks to crack & burst overhead.
Since I'm heading to a BBQ later today, and my CSA featured a pound of peas, I brainstormed what to make. Sesame Sugar Snap Peas. Quick. Fresh. Seasonal. Tasty. Crowd-pleasing.
Here's how it goes.
1 lb fresh sugar snap peas, trimmed & cut in bite-sized pieces
Green sections of 1 WallaWalla onion (green onions would make a nice substitute)
1 - 2 gloves of garlic, diced small (garlic scapes, diced small would also work if you have them)
1 tbsp sesame seeds
1 1/2 tsp sesame oil
Salt & pepper to taste
Olive oil for pan
Heat olive oil using medium heat - just enough to barley coat the bottom of the skillet. When heated, add the onion, tossing to coat in the oil. When you can start to just smell the onion, add the garlic & keep stirring. When you can smell the garlic cooking, add the peas. Stir slowly, but consistently about 2-3 minutes. You'll notice the peas getting a lighter shade of green. This means they are done - just al dente. Turn off heat, cover & let steam about 2-3 minutes more.
Toss with the sesame seeds & sesame oil. Season with salt & pepper to taste.
Chill. Serve chilled.
Enjoy!!