Contrary to the name, there’s no sugar in sugar snap peas. In fact, they are low in calories, high in fiber, and have numerous other healthy attributes. You can eat sautéed sugar snap peas with a clear conscience. This mildly sweet, crisp pea is delicious sautéed in Butter Olive Oil and seasoned with dill weed, salt and pepper. Butter Olive Oil is available from Venice Olive Oil.
If you are in the Colorado Springs area, you can shop in person at the Venice Olive Oil, which is located at 5214 N. Nevada Ave, Suite 130, in Colorado Springs. To order online, go to Venice Olive Oil. Boutique olive oil stores can be found in many cities. Check out one in your neck of the woods.
Other recipes using flavored olive oils and balsamic vinegars are available in this blog at Venice Olive Oil Veggies.
Active time: 5 Total time: 10
Specialized One-Butt Kitchen Utensils
- Nothing special for this one
- Sugar snap peas, enough for 2
- Butter olive oil, enough to lightly cover peas, probably 2 or 3 tablespoons
- 1 tsp (or more) dill weed
- salt and pepper to taste
Trim the ends of the peas.
Pour olive oil into skillet over medium heat. Add peas and stir until lightly coated. Add dill, salt and pepper to taste. Cook for a few minutes, stirring occasionally. Peas are done as soon as they warm up.