Monday, April 1, 2013

Sauteed Sugar Snap Peas


I've said it before and I'll say it again: Springtime in Chicago is heaven. After such cold, brutal winters, spring feels like an amazing gift from the universe, thanking us for our patience and for putting up with all those cold winds and gray days. These snap peas are one of my favorite treats to enjoy during the spring and summer months. I'll make them as a snack or as a side with dinner, and they're always welcome on our plates.

Sauteed Sugar Snap Peas
(Barely adapted from The Barefoot Contessa Cookbook)

1 lb. sugar snap peas
2 T. sesame oil
1 tsp. sesame seeds

Pick over snap peas remove the stem and the string from each. Heat oil over medium heat in a large pan. Add sugar snap peas and saute for 2-3 minutes, just enough to brighten them and coat them in oil. Remove from heat, sprinkle with sesame seeds, and serve immediately.

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