Sauteed Sugar Snap Peas
Green is the officially color of Spring in my opinion, all the plants are coming alive again and even my body craves the color. Sugar snap peas are a favorite in our house, they are sweet, crunchy, and easy to get on the table. I feel like they are often overlooked or just used in stir fry, which is absolutely delicious, so I wanted to bring a new way to eat these little pods. This recipe is easy for a weeknight dinner, like I show below with salmon and roasted potatoes or even for a family celebration, feeding all the mouths. Easter is a great time to bust these out, they can be eaten hot, warm, or room temp so you can prepare ahead as needed.
Sugar snap peas have also been surprisingly easy to locate at stores during this crazy time. If you can’t find shallots, use red onions and if you can’t find pancetta, use some bacon. This recipe is only those three things, other than a little oil, salt, and pepper. You can also swap the bacon/pancetta with some plant based bacon if you are serving vegans. This dish is low carb, Whole30, gluten free, dairy free, and a total crowd pleaser.
Sautéed Sugar Snap Peas
20 oz. sugar snap peas
4 oz diced pancetta or bacon
2 medium shallots, sliced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oil
- In a large skillet heat the oil at medium-high heat. Add the pancetta, shallots, salt, and pepper, and cook until the pancetta is crispy and the shallots are soft and browned.
- Add in the sugar snap peas and toss and sauté until some parts are browned. Cover for a few minutes to steam the peas. Serve!
3 ingredients is all you need along with salt, pepper, and oil. How simple is that?
ready to build that flavor with shallots, which are mild onions, and pancetta or bacon, it gives that salty, crunchy goodness you love.
It will look like this when it is ready to throw in the snap peas. Keep the heat high so they get color and cover for a couple minutes to steam and cook the peas. And that is IT!
