Sugar snap peas are in season! When they're fresh, local and organic sometimes you want to make a whole meal around them. And that's exactly what I did last night. After I sauteed the sugar snap peas, I added some leftover chicken and served the whole works over some basmati rice and called it dinner. It was so delicious that I went to the Farmer's Market this morning and bought more sugar snap peas. The sugar snap peas don't have to be your whole dinner, they will just as well make a nice side dish. Now, I have to admit, part of what made this dish so tasty was the addition of a little Tangerine Olive Oil from Pasolivo that I bought when I was up in Paso Robles. If you don't have tangerine infused olive oil, I would suggest adding a little orange or tangerine zest to your best olive oil to get much the same effect.
Sugar Snap Peas
1 shallot, minced
1/2 tablespoon butter
a drizzle of olive oil
1 pound of sugar snap peas, topped and tailed and the little strings pulled off and cut into bite sized pieces
a little more olive oil (preferably tangerine infused or add a little orange or tangerine zest to some regular olive oil)
1. In a large saute pan over medium heat, add the butter and olive oil and saute the shallot until just soft. Add the sugar snap peas and salt and pepper to taste. Then add just enough water to coat the bottom of the pan.
2. Cover the pan and let it steam for about 3 minutes. Taste one to make sure it is tender but still crisp and add a little more salt and/or pepper if it needs it. Then drizzle with a little bit of tangerine oil and serve.
Serve by itself as a side dish or over rice with or without the addition of a little protein for a complete meal.