Recipe Background
Lucky's Sugar Snap Peas: A simple, nostalgic dish with a lemony twist.
When I first moved in with my college buddy, Lucky, a six-pack of ramen and a random assortment of spices took up most of the shelf space. Our kitchen was sparse, save for the oddments we cobbled together. One memorable evening, I came home to find a package of sugar snap peas on the countertop—a gift from his mom who'd visited earlier. This was a rare sight, but just the inspiration I needed to shake things up.
I tossed those peas in olive oil, adding a pinch of salt and pepper, and was reminded of Lucky’s penchant for simple, fresh meals. As I swirled the oil around in the pan, the aroma of sizzling peas filled the air. A squeeze of lemon juice at the end did wonders, elevating our typical dinners into something special. Butter gave the whole thing a glossy finish. Lucky and I ate standing up in the kitchen, forks clinking against the skillet, happily savoring our success.
It marked the beginning of my love for impromptu kitchen creations. For best results, make sure to pull the strings off before cooking, and don't skip the butter. It mingles with the lemon juice perfectly. This dish remains a favorite when I'm feeling nostalgic and a little adventurous.
Ingredients
- 1 (15-16-ounce) package sugar snap peas
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon lemon juice
Directions
- Snap the stems off the sugar snap peas.
- Pull the string off of the pod and discard the string.
- In a large skillet over medium heat, add the oil, swirling it in the pan to coat.
- Add the snap peas, the salt, and the pepper to the hot oil and cook, while stirring occasionally, until the peas are tender-crisp, about 3-5 minutes.
- Transfer the skillet from the heat.
- Add the butter and the lemon juice to the peas and stir well to coat.
- Serve immediately.
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