Lemony Sugarsnap Peas

Lemony Sugarsnap Peas


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The very essence of early summer, emerald-green sugarsnaps are so tender you can eat them pods and all. These sweetest of peas shine in a simple stir-fry accented with shallots, garlic and lemon rind.

Ariana Klepac

Serves: 4 

  • 750 g sugarsnap peas
  • 2 teaspoons extra virgin olive oil
  • 3 shallots, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 tablespoon grated lemon rind

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Remove the strings from both sides of the sugarsnap peas.
  2. Heat the oil in a large nonstick frying pan over medium heat.
  3. Add the shallots and garlic and cook, stirring, until the shallots are softened, about 3 minutes.
  4. Add the peas and lemon rind to the pan and cook, stirring, until the peas are just tender, about 4 minutes, and serve.


Sugarsnap peas and other edible-podded peas (such as snow peas) supply three times as much vitamin C as shelled peas.

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