sugar snap peas. why do i always forget how good they are?! every summer i see them at the farmers’ market and figure, “eh, might as well. they’re so fresh.” and then i get them home and they are so delicious! and reasonably easy as far as prep goes, which, let’s be honest, is totally a factor given that someone decided it was a good idea to set the standard at working 5 days out of 7. i have thoughts about that ratio, but let’s stick with sugar snap peas…
ever since i read about my now favorite method of cooking sugar snap peas in cook’s illustrated a few years ago, i’ve just been riffing on the method because it’s delicious and easy every time. first we had sesame ginger sugar snap peas then it was sugar snap peas with garlic scapes and basil (yum! i made that again the other night and thoroughly enjoyed it.) and now it’s sugar snap peas with marinated cherry tomatoes. i mean, could we be any more summery about this?
first we cut a bunch of bursting with flavor cherry tomatoes in half and let them hang out with some garlic, the good olive oil, and a bit of salt and pepper (i know, i hardly recognize myself either).
while the tomatoes get cozy with their friends, we cut the sugar snap peas in half (i leave the ends on and don’t bother pulling the strings off either, but you do do) and then sauté some more garlic (because more garlic, more better) before we add the peas. and since it’s summer, please know that this recipe requires a maximum of 5 minutes of having the stove turned on. you’re welcome.
once the peas are cooked to crisp tender perfection, they join us with those marinated tomatoes and some fresh basil for summer vegetable perfection. maybe these sugar snap peas with marinated cherry tomatoes will finally help me remember how good sugar snap peas are so that i’m not re-surprised every summer.
sugar snap peas with marinated cherry tomatoes is an easy and delicious summer side dish that highlights the best flavors of summer. and since it’s vegan and gluten free, it sure to be a crowd pleaser!
- 12 oz. (340 g.) cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil, divided
- 1 small clove of clove, minced
- ¼ teaspoon + a pinch of salt
- ¼ teaspoon ground black pepper
- 1 tablespoon avocado or olive oil
- 3 cloves of garlic, thinly sliced
- 1/8 teaspoon crushed red pepper
- 20 oz. (567 g.) sugar snap peas, halved crosswise
- 2 tablespoons water (measure both tablespoons into a little cup in advance)
- 1 tablespoon lemon juice
- ¼ cup torn fresh basil
- in a large, non-reactive bowl, combine tomatoes, 2 tablespoons extra virgin olive oil, minced garlic, ¼ teaspoon salt, and pepper. stir to combine; set aside.
- meanwhile, heat 1 tablespoon of avocado or olive oil in a large skillet that has a lid over medium-low heat. add the sliced garlic, crushed red pepper, and a pinch of salt. cook uncovered for 30 seconds, until the garlic is fragrant but not browning.
- turn the heat to medium-high and add the sugar snap peas and the water (add both tablespoons of water at once). quickly put the lid on the skillet to trap the steam that is created. cook covered for 2 minutes, then uncover and cook for about 2 more minutes, stirring frequently, until the sugar snap peas are bright green and crisp tender and the water has evaporated. remove from heat and stir in the lemon juice.
- transfer the sugar snap peas to a shallow serving bowl. arrange tomatoes and their juice across the top, then scatter the basil. serve warm.