Snap peas are a cross between a snow pea and a shelling pea. They just 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 delicious both raw and cooked. They are common in Chinese and Chinese-American cuisine, and show up in all manner of stir fries and sides, but they are also delicious eaten on their own or blanched briefly and tossed into a salad. Snap peas are perfect vehicles for dips (blanch them briefly first or eat raw), chopped and tossed into salads or mixed in with grains like farro and quinoa. Both also pair well with nuts, citrus, herbs and other spring and early summer veggies like asparagus, mushrooms, scallions and radishes. Early in the season there is no need to string them, but later you will probably need to “de-string” your snaps peas by pulling on the ends of both sides of the pod to remove the tough “string.”
If you’re going to go the cooking route for sugar snaps or snow peas, quick cooking methods like stir-frying or a fast blanching tends to be best in order to preserve the crunchy, green quality of both veggies.
Spring Vegetable Saute (use snap peas instead of asparagus)