Snap peas are a cross between a snow pea and a shelling pea. They taste like spring!
Snap peas are their crispest and sweetest when fresh off the vine, but will store in the refrigerator for 2-3 days.
Snap peas are sweet and crisp, and most folks eat the whole pod raw, though they are also wonderful sauteed, seared, stir-fried, or blanched until just tender. To remove the “string”, just snap off the stem end with your fingers and pull the string off. You can slice them and add them to a salad or chop them up for a risotto primavera or spring vegetable ragout (see recipes below).
Sauteed Sugar Snap Peas Snap Pea Salad with Radishes and Feta Snap Pea and Carrot Soba Noodles with Ginger Sesame Sauce Seared Sugar Snap Peas with Scallions Risotto Primavera Barley Salad with Snap Peas and Green Garlic Spring Vegetable Ragout Stir Fried Snap Peas and Mushrooms with Fish Sauce and Lime Spring Vegetable Saute (use snap peas instead of asparagus) Snap Pea Salad with Yogurt Mint Dressing