Step 1

Rinse and dry the snap peas and (optionally) remove the tips and any strings that come off with them.

Step 2

Heat the oil in a large skillet over medium-high heat.

Step 3

Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch).

Step 4

Remove from the heat and season with salt, pepper, and lemon zest (optional).

Step 5

Best when fresh. Leftovers will keep in the fridge for 1-2 days. Reheat over medium-high heat until just warm — about 30-60 seconds. Not freezer friendly.