Garden-Fresh Snap Peas

By Carolyn Malcoun

Celebrate an early-summer favorite with quick sides in a snap!


You’ve probably never heard of Calvin Lamborn. But he’s the guy who made sugar snap peas so sweet and succulent that you want to eat them raw. Though edible-podded peas have been enjoyed for hundreds of years, Lamborn accidentally developed snap peas in the late ’60s while breeding shell peas. Though sugar snap peas are a cultivar of snap peas, you’ll most likely see them called “sugar snap peas” at the grocery store. A 1-cup serving of the versatile vegetable gives you one-third of your Daily Value of vitamin C and 3 grams fiber. Tasty raw, they add color and crunch to our delicious barley salad. (Toss any leftover salad with chickpeas for lunch the next day.) Roasted with tomatoes, leeks and a touch of oregano, the flavors summon Italy—lovely served alongside a simple roast chicken. Lightly blanched and tossed with delicate baby lettuce and fresh herbs, sugar snaps become the star of the salad. And their crunchiness pairs perfectly with creamy lima beans and a tangy lemon-mint vinaigrette. Enjoy a delight of early summer tonight with one of these snappy sides.

Make it Snappy

Sugar snap peas (a.k.a. “snap peas”) should be plump and bright green in color. They have a woody stem on one end of the pod that needs to be trimmed before eating and fibrous strings along the sides. To remove the stem and strings at the same time, hold the stem between your thumb and index finger, snap and pull down. Or look for bags of already trimmed “stringless” sugar snap peas in the prepared-vegetable section.

Fresh Herb & Snap Pea Salad

Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.

Makes 4 servings, about 1 1/2 cups each

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy

8     ounces sugar snap peas, trimmed
2     tablespoons sliced almonds
2     tablespoons extra-virgin olive, walnut or almond oil
2     tablespoons fruity vinegar, such as raspberry or pomegranate
1/4  teaspoon salt
1/8  teaspoon freshly ground pepper
4     cups packed mâche or mixed baby lettuce
1/4  cup snipped fresh chives (1/2-inch pieces)
1/4  cup chopped fresh tarragon

1. Bring a medium saucepan of water to a boil. Add snap peas and cook until bright green but still crisp, 1 to 2 minutes. Drain and rinse under cold water.
2. Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
3. Whisk oil, vinegar, salt and pepper in a large bowl. Add lettuce, chives, tarragon and the snap peas and toss. Serve sprinkled with the almonds.

NUTRITION INFORMATION: Per serving: 123 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 7 g carbohydrate; 3 g protein; 3 g fiber; 169 mg sodium; 232 mg potassium.  Nutrition bonus: Vitamin A (45% daily value), Vitamin C (35% dv). 1/2 Carbohydrate Serving Exchanges: 1 1/2 vegetable, 2 fat