• 1 pound snap peas

  • 2 quarts water
  • 2-3 tablespoons salt
  • As needed EVOO
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon coriander
  • 1 tablespoon Italian chili peppers, chopped, optional


Clip the end of the pea to remove string and pull across the back of the pea to remove completely; wash finished peas in a colander to remove any dirt; meanwhile place listed water and salt in a large pot and bring to a boil; place the peas in the boiling water and cook to blanch, approximately 1 minute; test doneness periodically; remove peas from water and place in a bowl of equal parts, ice and water to stop the cooking process; drain well and place in a dry bowl.  At service heat oil in a large sauté pan; add peas and cook to heat through with spices and peppers, if using; coat peas evenly; remove and serve.


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