Lemon Snap Peas

Hey!  Guess what??? This is my 100th post!! Can you believe it? How cool is that?  Just wanted to share.  Woohoo!

———————————

In my last post, I shared my recipe for Panko-Crusted Tilapia and I mentioned I like to pair it with my Lemon Snap Peas recipe.

Lemon Snap Peas recipe and images by Lacey Baier, a sweet pea chef

See where I’m going with this?  I know, I can be tricky sometimes.

These little snap peas are so delicious.  They are simple, flavorful and super easy.

Lemon Snap Peas recipe and images by Lacey Baier, a sweet pea chef

Sometimes, if I have it on hand, I also like to throw in some fresh minced thyme leaves right at the end to add some extra oomph to the snap peas.

The lemon zest adds the perfect strong, yet delicate, flavor to the sweet, crunchy snap peas.

Lemon Snap Peas recipe and images by Lacey Baier, a sweet pea chef
Lemon Snap Peas recipe and images by Lacey Baier, a sweet pea chef
Lemon Snap Peas recipe and images by Lacey Baier, a sweet pea chef

All in all, these light and fresh Lemon Snap Peas make a great side dish and take less than 10 minutes from start to finish.

I like to buy snap peas that are already de-stringed because it makes them just that much easier to prepare.  And…because I can be a little lazy with things like that.  At least I’m honest, right?

Lemon Snap Peas recipe and images by Lacey Baier, a sweet pea chef

If you’re anything like me, you love to eat fresh, raw snap peas right out of the bag.  If so, I’m pretty sure you’ll very much enjoy this side dish.  It’s the next best thing.

Lemon Snap Peas
 
Prep time
Cook time
Total time
 
These delicious Lemon Snap Peas take less than 10 minutes from start to finish and use fragrant lemon zest and thyme.
Author:
Recipe type: Easy
Serves: 3
Ingredients
  • 2 tbsp. unsalted butter
  • 12 oz. fresh sugar snap peas, de-stringed
  • 1 tsp. lemon zest, freshly grated
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • optional: 1 tsp. fresh thyme leaves, minced
Instructions
  1. Melt butter in a medium skillet over medium-high heat.
  2. Add the snap peas and toss to coat. Cook snap peas over medium-high heat for 2 minutes, stirring frequently.
  3. Add the lemon zest, salt and pepper (and thyme, if you wish) and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.
  4. Serve immediately.

 

Want more easy recipes?

If so, sign up now to receive a FREE copy of my eCookbook with 40 original ASPC recipes. Plus, get emails with even more easy recipes and cooking tips. Sign up now!

About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

5 comments… add one

  1. Tara December 22, 2010, 1:57 pm

    We eat snap peas like they’re going out of style..can’t wait to try your lemon snap peas!! Have a great Christmas Lacey!

    Reply
    1. lacey - a sweet pea chef December 22, 2010, 7:22 pm

      I hope you like them, Tara! Hard to go wrong with snap peas, huh? I hope you have a wonderful Christmas, too.

      Reply
  2. Lystessa December 13, 2011, 7:30 pm

    We just tried these tonight. I only had dried thyme powder, but it came out wonderful! My son requested seconds. :D

    Reply
  3. marla March 20, 2012, 10:51 am

    Great recipe! Linking back to this recipe in an upcoming snap peas post :)

    Reply

Leave a Reply

Rate this recipe: