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.
- Total Time:
- Servings: 4
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
Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.