Peas (Pisum sativum) are a long time staple crop of Europe (they’re featured in a lot of medieval art). However, it wasn’t until the 17th century that varieties for eating fresh began to be popularized, sugar snap being one of the most recent. The bright green flavor that peas have are thanks to the aroma compounds isobutyl methoxypyrazines, which are also prevalent in green bell peppers.
An early seasonal feature, sugar snap peas are about as good as it gets. If you’re going to cook them, keep it brief with high heat so that they keep a little bit of that crunch. Otherwise, they’re pretty great for just snacking on them as they are (a tasty dip would take them next level).
I’ve been pretty enamored with snap peas this season. They’ve been crispy and sweet. We shared the Snap Pea Salad recipe last week, but these cook up nice as well. At the Next Door Dinner tonight (6/18), we’re quickly charring snap peas, slicing them thinly, and tossing them with pasta and a beurre blanc sauce. Very tasty.
