A fresh, healthy 2-ingredient recipe for Italian Sugar Snap Peas makes the perfect easy side dish for a busy weeknight supper!
Side dishes are often an after-thought in our house, because I feel like I’m doing well if I get organized enough to throw together an entree! Anything else is just a bonus.
But then I’m scrambling to assemble a salad or microwave a bag of frozen broccoli at the last minute. And let me tell you: steamed veggies can get very boring, very fast!
Plus, if I want my boys to actually eat the vegetables that I serve, I need to get a bit more creative…and that’s where these snap peas come in!
Sugar Snap Peas Vs Snow Peas
Sugar snap peas and snow peas are very simlar in both look and taste but there are a few difference between them.
Snow peas are much flatter in appearance and mildly flavored. They can be eaten raw although the strings at the side are tough and although edible they should be removed.
Sugar snap peas, on the other hand, are a cross between garden peas and snow peas. They much fuller in appearance and have a crunchier texture.
These peas can also be eaten raw and the strings are best removed. When choosing a quick snack I’d go for snap peas since they have a much fresher taste.
There’s nothing particularly fancy about the recipe I’m sharing today, it’s just another idea to add to your weeknight arsenal!
The snap peas come together in minutes — with only two ingredients — so they’re just as convenient as a bag of salad or a steam-in-bag package of frozen broccoli!
When I’m really pressed for time, I like to use a bottled Italian salad dressing. If you prefer a homemade dressing, I’ve included those instructions below as well.
Pick whichever option suits your family best, and give yourself a pat on the back for adding another green vegetable to your family’s plate!
How to Prepare Snap Peas
Sugar snap peas can be eaten raw or be steamed, boiled or roasted.
For this recipe I boil them quickly just for a minute or two then drain and toss with a delicious Italian dressing.
No matter what way you are cooking them you’ll probably want to trim each end and was and dry them before going on to the next step.
How to Make this Recipe
- Bring 6 cups of water to a boil in a large saucepan.
- Add trimmed sugar snap peas and 1 teaspoon of salt to the boiling water, and cook snap peas until crisp-tender (about 1 ½ to 2 minutes).
- While the snap peas are cooking, fill a large bowl with ice water.
- Drain peas, transfer to ice water, then drain again and dry with paper towels.
- Place snap peas in a serving bowl and toss with dressing. Serve immediately, or cover and refrigerate until ready to serve.
Top Tips and Helpful Info
- Make sure to wash and trim the peas
- The peas cook very fast so keep an eye on them or they will overcook, turning them mushy and losing nutritional value
- For a simple homemade vinaigrette, whisk together the following ingredients and use 3 tablespoons of the homemade dressing for your snap peas:HOMEMADE RED WINE VINAIGRETTE
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon minced fresh garlic
- ¼ teaspoon salt
- Dash of pepper
More Veggie Side Dishes You Might Like
- Brown Sugar Roasted Carrots
- Slow Cooker Southern Green Beans
- Garlic Roasted Broccoli Recipe
- Make Ahead Garlic Mashed Potatoes
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Sugar Snap Peas with Italian Dressing
Equipment
- large saucepan
- Large bowl (for ice bath)
Ingredients
- 1 lb. trimmed sugar snap peas (about 5 cups)
- 3 tablespoons store-bought or homemade Italian salad dressing* (or more to taste)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley, a squeeze of fresh lemon juice, shaved Parmesan cheese
Instructions
- Bring 6 cups of water to a boil in a large saucepan.
- Add trimmed sugar snap peas and 1 teaspoon of salt to the boiling water. Cook until crisp-tender, about 1 ½ to 2 minutes. The peas should turn bright green and still have a firm snap.
- While the snap peas are cooking, fill a large bowl with ice water. Drain peas, transfer to ice water, and let sit for about 1 minute.
- Drain again and dry thoroughly with paper towels or a dish cloth.
- Place snap peas in a serving bowl and toss with dressing. Taste and season with salt and pepper, if desired.
- Serve immediately, or cover and refrigerate until ready to serve. Garnish with parsley, lemon, or shaved Parmesan just before serving.
Notes
- Removing strings: Snap off the stem end and pull the string down the straight side of the pod. Not all sugar snap peas have tough strings, but larger pods often do.
- Don’t overcook. Start checking at the 1-minute mark. The peas should be bright green and still have a firm snap when you bite in.
- Dry them well after the ice bath so the dressing clings to the peas instead of sliding off.
- Store-bought shortcut: We like Wishbone Italian dressing for a quick 2-ingredient version.
- Homemade red wine vinaigrette: Whisk together ½ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon honey, 1 ½ teaspoons minced fresh garlic, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Use about 3 tablespoons for the snap peas. Store leftovers in a jar in the fridge for up to 1 week.
- Warm option: For a warm side dish instead of a cold salad, skip the ice bath. Warm the blanched snap peas with the dressing in a skillet over low heat until they reach the desired temperature.
- Garlic butter sauté option: Melt 1 tablespoon butter with a drizzle of olive oil in a skillet over medium-high heat. Add trimmed snap peas and cook 2-3 minutes, tossing frequently, until bright green and slightly blistered. Add 1-2 cloves minced garlic in the last 30 seconds. Season with salt, pepper, and lemon.
- Raw option: Sugar snap peas are also delicious raw! Serve them with hummus, ranch, or your favorite dip for a healthy snack.
- Storage: Keep dressed snap peas in an airtight container in the fridge for up to 2 days. Best served fresh. I don’t recommend freezing, as the peas will lose their crunch.
Wow! Super easy! I bet my kids would eat this too!
YES! I bet they would! 🙂
Yeah if a kid is asking for seconds it must be good! plus they look so beautiful and super easy to make…love this simple recipe
Hey, Albert! Thank you for stopping by!
Thankyou for the recipe! I will be making this for dinner tonight!
Wonderful! I hope that you enjoyed them, Helen!
These are so simple, I love healthy and easy sides like this!