These Italian sugar snap peas are a fresh, healthy side dish that comes together in just 12 minutes. Blanch the peas until bright and crisp-tender, toss them with your favorite Italian dressing, and you’ve got a simple veggie side that the whole family will enjoy.
If you love easy vegetable sides, you’ll also want to try Oven Roasted Asparagus, Sautéed Spinach, and these Brown Sugar Glazed Carrots.
Table of Contents
Sugar Snap Peas vs. Snow Peas: Sugar snap peas and snow peas look similar, but they’re not the same. Snow peas are flat with a mild flavor and thin pods. Sugar snap peas are plumper with a crunchier bite and sweeter taste. They’re actually a cross between garden peas and snow peas. Both can be eaten raw or cooked, and both benefit from having the strings removed before serving.
Before You Get Started
These peas are incredibly simple, but a few small details make the difference between crisp, vibrant snap peas and a mushy, overcooked side dish.
- Remove the strings first. Snap off the stem end and pull the string down the length of the pod. Not all snap peas have tough strings, but checking saves you from a chewy bite.
- Don’t overcook them. Sugar snap peas only need about 1 ½ to 2 minutes in boiling water. They should still have a good crunch when you bite into them. Pull them as soon as they turn bright green.
- Ice bath is key. Transferring the peas straight into ice water stops the cooking immediately and locks in that vibrant green color and snappy texture.
How to Make Italian Sugar Snap Peas
This recipe comes together fast, so have everything prepped before you start. You can use a store-bought Italian dressing (we like Wishbone) for a true 2-ingredient shortcut, or whip up the simple homemade red wine vinaigrette below for homemade flavor.
Step 1: Blanch the Sugar Snap Peas
Bring 6 cups of water to a boil in a large saucepan. Add the trimmed sugar snap peas and 1 teaspoon of salt.
Cook for 1 ½ to 2 minutes, just until the peas turn bright green and are crisp-tender. You want them to still have a nice snap when you bite in.
⇢ Watch them closely. Sugar snap peas go from perfectly crisp to mushy in a matter of seconds. Start checking at the 1-minute mark.
Step 2: Ice Bath and Dry
While the peas are cooking, fill a large bowl with ice water. Drain the peas and immediately transfer them to the ice bath.
Let them sit for about a minute, then drain again and pat dry thoroughly with paper towels or a clean dish cloth.
⇢ Dry them well. Excess water will dilute your dressing and make the peas soggy instead of crisp.
Step 3: Toss with Dressing and Serve
Place the snap peas in a serving bowl and toss with about 3 tablespoons of Italian dressing (or more to taste). Season with salt and pepper if needed.
Serve immediately, or cover and refrigerate until you’re ready to eat.
Homemade vinaigrette option: For a quick 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 black pepper. Use about 3 tablespoons of the vinaigrette for the snap peas and save the rest for salads throughout the week.
⇢ Prefer them warm? Skip the ice bath and toss the drained peas with the dressing right away, or warm them in a skillet with the dressing over low heat for a minute or two.
Garnish with chopped fresh parsley, a squeeze of lemon juice, or shaved Parmesan cheese if you like.
Garlic Butter Sauté Option
If you’d rather skip the blanching altogether, a quick garlic butter sauté is another delicious way to cook sugar snap peas.
- Melt 1 tablespoon of butter with a drizzle of olive oil in a large skillet over medium-high heat.
- Add the trimmed snap peas and cook for 2 to 3 minutes, tossing frequently, until they’re bright green and just starting to blister in spots.
- Add 1 to 2 cloves of minced garlic (or 1/4 teaspoon garlic powder) during the last 30 seconds and toss until fragrant.
- Season with salt, pepper, and a squeeze of lemon.
The result is slightly charred, buttery, and loaded with flavor.
What to Serve with Sugar Snap Peas
Sugar snap peas are a light, fresh side dish that pairs well with just about any protein. They’re especially good alongside grilled and roasted mains where a crisp, bright veggie provides contrast.
Serve them with:
- Marinated Grilled Chicken
- Grilled BBQ Chicken Breast
- Dump-And-Bake Lemon Chicken
- Grilled Salmon or Dijon Mustard Salmon
- Mustard Pork Tenderloin, Ranch Pork Tenderloin, or Pork Sirloin Roast
- Dump-And-Bake Shrimp Alfredo or Dump-And-Bake Pesto Pasta Alfredo
- Baked Tilapia
They also make a great addition to a spread of cold sides for picnics and potlucks.
Storage
Sugar snap peas dressed in Italian vinaigrette will keep in an airtight container in the fridge for up to 2 days. They’re best served fresh, but leftovers still make a great cold snack or light side. I don’t recommend freezing this dish, as the peas will lose their crunch.
Frequently Asked Questions
Do you eat sugar snap peas raw or cooked?
Both! Sugar snap peas are delicious raw as a snack or dipped in hummus. They’re also great blanched, sautéed, roasted, or stir-fried. For this recipe, a quick blanch keeps them crisp-tender with a bright, fresh flavor.
How do you remove the strings from sugar snap peas?
Snap off the stem end and pull it down along the straight side of the pod. The string should peel right off. Flip the pea over and repeat on the other side if needed. Not all sugar snap peas have noticeable strings, but it’s worth checking, especially with larger pods.
What flavors and seasonings go well with sugar snap peas?
Garlic, olive oil, lemon, sesame, ginger, soy sauce, fresh herbs (like basil, mint, or dill), and Parmesan all pair beautifully with sugar snap peas. They’re also wonderful with a simple Italian vinaigrette, which is what this recipe uses.
What protein pairs well with sugar snap peas?
Sugar snap peas work well alongside grilled chicken, salmon, baked ham, shrimp, pork tenderloin, or steak. They’re a light, fresh contrast to just about any protein-based main dish.
More Veggie Side Dishes
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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.
Nutrition
Originally published in March, 2018, this post was updated in March, 2026.
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!