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.
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.
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.
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?
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.
- 1 tbsp olive oil
- 12 oz fresh sugar snap peas de-stringed
- 1 tsp lemon zest freshly grated
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- optional: 1 tsp. fresh thyme leaves minced
Heat oil in a medium skillet over medium-high heat.
- Add the snap peas and toss to coat. Cook snap peas over medium-high heat for 2 minutes, stirring frequently.
- 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.
- Serve immediately.
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