Sugar Snap Peas from Rachel Ray
Sugar Snap Peas with Parsley
Although we love sugar snap peas just off the vine, if you want to try something different. Give this recipe a whirl by Rachel Ray.
· 1 1/2 pounds sugar snap peas
· Coarse salt
· 1 teaspoon sugar
· 2 tablespoons butter
· 3 tablespoons chopped parsley leaves
Place peas in pot and add 1 inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 4-6 minutes. Remove from heat. Add chopped parsley. Transfer peas to a serving dish.