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Sugar Snap Peas with Lemon and Olive Oil


Fresh lemon juice and a drizzle of olive oil turn crisp, fresh sugar snap peas into a refreshing side dish.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:

Source: Martha Stewart Living, April 2010


  • 1 tablespoon fresh lemon juice
  • 8 ounces sugar snap peas, strings removed, thinly sliced on the bias
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.

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