This 7 Minute Sugar Snap Pea Recipe is the perfect go-to side dish when you're looking for a quick and easy side to accompany your favorite grilled recipes.
For this dish, the snap peas are encapsulated in a foil packet and lightly seasoned with extra virgin olive oil, fresh chopped basil, and kosher salt for the most delicious tasting healthy side.
If you're looking for ways to add more green vegetables to your dinner menu that are hassle-free, you'll love this recipe.
So tell me this... are you into grilling vegetables? I hope the answer is YES if not you're really missing out. Grilling vegetables really add another depth of flavor that you do not get from other cooking methods. The smoky flavor that infuses throughout is simply amazing. As another added bonus, grilling really brings out the natural flavors of whatever vegetable you're grilling and therefore only requires a few ingredients.
I hope you stick around while I walk you through this simple, flavorful and easy sugar snap pea recipe.
- Fresh sugar snap peas
- Extra virgin olive oil
- Kosher salt
- Chopped basil (optional)
- Sliced onion (optional)
- Foil paper
- Outdoor grill
Sugar snap peas require minimal prepping and are best in simple dishes that do not require long cooking times as in stir fries, salads, or as a stand-alone dish like this.
It's important to note that sugar snap peas come with a tough string that runs along the length (or the middle) of the pod. This tough string must be removed before cooking them or eating them raw. This process is call trimming.
In case you didn't know, you can also purchase string-less sugar snap peas which I tend to do. You can purchase them at Whole Foods. I haven't seen them in any other stores personally, but it wouldn't hurt to ask if they are available at your local market.
Although some people also prefer cutting off the very ends of the snap pea, it's better to trim or remove the string in my opinion.
If you cannot find string-less sugar snap peas, here's the process for trimming them. It's easy and goes really fast.
- Place your thumbnail under the tip of one end of the snap pea and pull it away from you and remove the string.
- Turn the pod over and take the tip of the other end and pull it away from you and remove the string.
That's it. No paring knife is needed just your hands.
How to cook sugar snap peas
My favorite ways to cook sugar snap peas are by blanching, sauteing, and grilling them as in this recipe.
Prep: Trim the snap peas if you did not purchase string-less. Wash them and place them in a colander to drain. Then, pat dry with paper towels.
Foil packet: Place the prepared sugar snap peas in a foil packet and drizzle with extra virgin olive oil, freshly chopped basil, kosher salt and sliced red or white onion which is totally optional. Enclose the packet and place on the grill grate for 7 to 10 minutes.
Remove from gill: Remove the foil packet from the grill and unwrap packet. Add an extra dash of kosher salt if needed and red pepper flakes for a little kick. Take a spoon and coat snap peas with the olive oil mixture in the packet.
Note: I like to preserve my fresh herbs by chopping them up and adding them to an ice cube tray then covering the chopped herbs with extra virgin olive oil then I place the ice cube tray in the freezer.
When I need to add fresh herbs to a recipe, I pop out one of the cubes. You can see the frozen cube in the photo above.
- Remove the tough string from the sugar snap peas that runs the length of the pod also known as trimming
- Dry the snap peas completely by pat drying with paper towels before placing them in the foil packet
- Be mindful of the amount of cooking oil used, so you're not left with oily snap peas
- You can tell that snap peas are fresh when you break them in half and they literally snap
- It's important that you do not overcook your snap peas, they should be crisp and slightly crunchy and not soft and mushy
- Adding sliced onion is optional in this recipe
Difference between a sugar snap pea and a snow pea
Snow peas are often used in Chinese Cuisine such as stir fries. They are flat with small peas enclosed in each pod. The whole pod can be eaten; however, similar to sugar snap peas, snow peas also have a tough string that runs the length of the pod. This string should be removed before eating raw or cooked. They have a very mild flavor.
Sugar Snap Pea:
Sugar snap peas also known as snap peas are a cross between a snow pea and a garden pea. As mentioned previously, although the whole pod can be eaten, the tough string that runs the length of the pod should be removed before eating them raw or cooked. They have a much sweeter flavor than snow peas.
Other cooking methods
Saute: In a skillet over medium-high heat, add extra virgin olive oil or grape-seed oil, freshly minced garlic, and lemon zest to the prepared snap peas and saute for 3 to 5 minutes. Then, add a splash of freshly squeezed lemon juice.
Roast: Add prepared snap peas to a baking sheet. Drizzle with extra virgin olive oil or grape-seed oil with a dash of kosher salt. Place in a 415 degree preheated oven and roast for 8 to 10 minutes.
Blanch: Add prepared snap peas to a pot of boiling water and boil for 3 minutes. Remove the snap peas from the boiling water and immediately submerge snap peas in an ice water bath to stop the cooking. Snap peas should appear a vibrant green color. You can slice them and add to salads for extra crunch or texture.
You may also like these other grilling recipes
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7 Minute Sugar Snap Pea Recipe
- Outdoor Grill
- 16 oz sugar snap peas (string-less sugar snap peas recommended)
- ½ tablespoon extra virgin olive oil (grape-seed oil)
- ½ tablespoon fresh basil
- 2 teaspoon kosher salt
- 2 slices onion (sliced red or white onion (optional))
- Remove string from sugar snap peas and wash under cool water. Add clean snap peas to a colander to drain. Pat dry with paper towels.
- Place prepared snap peas in foil packet and drizzle with cooking oil, basil, kosher salt and sliced onion. Seal the packet.
- Place foil packet on grill grates and grill for 7 to 10 minutes. Unwrap foil and season to taste with kosher salt and red pepper flakes for a little heat. Spoon extra virgin olive oil mixture over snap peas and serve.
- Remove the tough string that runs the length of the pod also known as trimming.
- Dry the snap peas completely by pat drying with paper towels before placing them in the foil packet.
- Be mindful of the amount of cooking oil used, so you're not left with oily snap peas.
- You can tell that snap peas are fresh when you break them in half and they literally snap.
- It's important that you do not overcook your snap peas, they should be crisp and slightly crunchy and not soft.
- Adding sliced onion is optional in this recipe.
- I like to preserve my fresh herbs by chopping them up and adding them to an ice cube tray then covering the chopped herbs with extra virgin olive oil then I place the ice cube tray in the freezer.
- When I need to add fresh herbs to a recipe I pop out one of the cubes. You can see the frozen cube in the photo above.