Make your meals pop with a side of Sauteed Sugar Snap Peas! In this easy recipe, you’ll learn how to cook fresh snap peas to crisp-tender perfection in a sizzling hot skillet with just olive oil, butter, salt, and pepper.
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Craving more upgraded recipes starring green peas? Try my Easy Minted Peas and Sweet Pea Risotto recipes while you’re here!
If you’re looking for a side dish that’s simple yet exciting, this Sauteed Snap Peas recipe is the answer. Fresh snap peas are cooked just long enough to bring out their natural sweetness without losing that satisfying snap!
For this quick and easy vegetarian side dish, I only used a handful of simple ingredients—snap peas, olive oil, butter, salt, and pepper—to allow the naturally sweet snap peas to shine.
You’re not limited to these easy flavor boosters, though… Just like my Sauteed Spinach and Sauteed Zucchini recipes, you can experiment with SO many different seasonings and fun flavors, from fresh lemon, garlic, and herbs to Asian-inspired flavors and more.
The cooking process is a breeze, and I’ll show you how to sauté the snap peas to keep them bright, flavorful, and a little bit crunchy. No matter how you season and serve ‘em, this recipe leaves you with a side dish everyone is going to love!
What are snap peas?
Sugar snap peas, or mangetout, are a variety of peas you can eat whole. Unlike regular green peas, which need to be shelled, sugar snap peas have a tender, edible pod that’s crisp, slightly sweet, and packed with vitamins, fiber, and antioxidants!
Ingredients
- Sugar snap peas – Look for fresh and bright green pea pods without brown blemishes or wrinkles. Cut off the stem ends and peel away the string along the seam for a more enjoyable bite.
- Olive oil and butter – Sauteeing snap peas in both melted butter and olive oil gives them a rich flavor and slightly caramelized edges.
- Salt and pepper
How to sauté sugar snap peas
Heat the olive oil and butter in a large skillet over medium-high heat.
Once hot, add the sugar snap peas, season them with a pinch of salt and pepper, and sauté. Give them a good toss every now and then, and cook until they’re crisp-tender.
Transfer the snap peas to a serving bowl. Sprinkle with a little salt, then serve and enjoy.
Tips and tricks
- Dry the washed snap peas really well, as any excess moisture can cause them to steam instead of sauté, making them less crispy.
- Do your best to sauté the peas in a single layer in the pan. Overcrowding can also cause them to steam and become soggy.
- Make sure the oil and butter are fully heated in the skillet over medium-high heat before tossing in your peas. A sizzling hot skillet is the key to those deliciously caramelized edges.
- I highly recommend serving the cooked snap peas while they’re still hot and crispy. If you’re working on other dishes, cook the peas last or else they’ll lose that nice crisp-tender bite.
Variations
Don’t be afraid to experiment with the flavors, seasonings, and garnishes in this easy side dish. Here are some exciting ways you can make this sauteed sugar snap peas recipe your own:
- Lemon zest and juice – For a bright and fresh finish, squeeze fresh lemon juice and sprinkle lemon zest over the peas before serving.
- Garlic and herbs – Add minced garlic to the skillet during the last minute of cooking, then toss the beans with fresh herbs like thyme, rosemary, mint, or parsley.
- Asian-inspired – Add freshly grated ginger and sliced scallions to the skillet during the last minute of cooking. Add a splash of soy sauce, sesame oil, and a sprinkle of toasted sesame seeds just before serving.
- Spicy snap peas – If you like a bit of heat, sprinkle red pepper flakes or a pinch of cayenne over the peas while they’re cooking. For even more heat, add thinly sliced Fresno or Serrano peppers to the pan or drizzle sriracha or chili oil over top.
- Garlic bread crumbs – Toast some breadcrumbs in a pan with minced garlic and olive oil until they’re golden and fragrant, then sprinkle them over the peas before serving.
Serving suggestions
If you’re looking for a quick and tasty side dish, these sauteed sugar snap peas are your best bet! Their crunch and versatile flavor pair perfectly with lots of main courses, such as:
- Chicken in White Wine Sauce
- Creamy French Onion Chicken
- Oven Baked Chicken Legs
- Lemongrass Chicken Stir-Fry
- Pesto Crusted Salmon
- Baked Panko Cod
- Ground Lamb Stir Fry
- Shake and Bake Pork Chops
- Creamy Tarragon Pork Tenderloin Medallions
- Classic Steak Diane
FAQs
How do you cook sugar snap peas so they are not stringy?
You can avoid stringy sugar snap peas by removing the tough strings from the pods before cooking. Simply snap off the stem end and pull the string down the side of the pea, then discard.
How do you know when sugar snap peas are done cooking?
Sugar snap peas are done when they turn bright green and have a crisp-tender texture. This shouldn’t take longer than 3 to 5 minutes.
Can I substitute snow peas for snap peas?
Yes, but know that snow peas have a thinner, flatter pod and a slightly more delicate flavor. Also, be sure to remove the stringy parts from the snow peas before cooking.
Storing
Allow the leftover sauteed sugar snap peas to cool completely, then transfer them to an airtight container and store them in the refrigerator for 2 to 3 days.
You can reheat cooked snap peas in a preheated skillet or microwave until they’re warmed through.
More easy vegetable side dishes
- Din Tai Fung Green Beans
- Roasted Broccoli with Garlic Basil Tahini Sauce
- Traeger Smoked Asparagus
- Stovetop Glazed Carrots
- Homemade Mashed Potatoes
Did you make this easy sugar snap peas recipe?
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Sauteed Snap Peas
Ingredients
- 1 pound fresh sugar snap peas (stem ends and string removed from each pod)
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 teaspoon kosher salt (plus additional for serving)
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with additional salt and serve.
Notes
- Lemon zest and juice – For a bright and fresh finish, squeeze fresh lemon juice and sprinkle lemon zest over the peas before serving.
- Garlic and herbs – Add minced garlic to the skillet during the last minute of cooking, then toss the beans with fresh herbs like thyme, rosemary, mint, or parsley.
- Asian-inspired – Add freshly grated ginger and sliced scallions to the skillet during the last minute of cooking. Add a splash of soy sauce, sesame oil, and a sprinkle of toasted sesame seeds just before serving.
- Spicy snap peas – If you like a bit of heat, sprinkle red pepper flakes or a pinch of cayenne over the peas while they’re cooking. For even more heat, add thinly sliced Fresno or Serrano peppers to the pan or drizzle sriracha or chili oil over top.
- Garlic bread crumbs – Toast some breadcrumbs in a pan with minced garlic and olive oil until they’re golden and fragrant, then sprinkle them over the peas before serving.
- Allow the leftover sauteed sugar snap peas to cool completely, then transfer them to an airtight container and store them in the refrigerator for 2 to 3 days.
- You can reheat cooked snap peas in a preheated skillet or microwave until they’re warmed through.
