Sugar snap peas are one of the easiest vegetables to grow, and we usually get such a bumper crop of sugar snap peas, we actually 
begin to tire of eating them straight from the garden. When that happens, this recipe for sesame sugar snap peas is an easy, flexible, and delicious variation on plain sugar snap peas that everyone seems to love.
I was really surprised how great tasting something so simple as this is, and it’s so welcome in spring or early summer when the garden vegetables are just starting to mature.
Sugar snap peas are so easy to grow, can be grown just about anywhere, and take up so little space – it’s a shame not to grow a few yourself – they’re sweetest just minutes after harvesting! Here’s a link to a post that explains their background and how easy they are to grow: Growing Sugar Snap Peas.
It’s generally easy to find sugar snap peas, but here’s a page with links to free gardens seed catalogs to make them easy to order: Links to Free Garden Seed Catalogs.
I like to grow the original variety Sugar Snap and an earlier maturing variety together so we get the longest harvest possible from the sugar snaps in the spring.
- 1 lb. raw sugar snap peas*
- Dark sesame oil
- Black sesame seeds (white or toasted white may be substituted)
- Kosher salt (optional)
- Wash, remove the stem end, and "string" each pod.
- Toss the snap peas in a bowl with the sesame oil (a little goes a long way), sesame seeds, and kosher salt.
- Serve at room temperature.
*If the peas are too tough to eat raw, they can be blanched by placing in boiling water for 3 - 5 minutes and then immediately immersing in ice water prior to starting the recipe.
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