The farmer's stand is rolling out new vegetables every week. New on the shelves this week: Sugar snap peas! Sugar snap peas are sweet, crispy and full of flavor. This recipe keeps the crispiness of the peas intact and brings out the flavor with some fresh lemon juice and heavy cream.
Yield: Serves 4
- 2 cups of sugar snap peas with with the caps and strings cut off
- 2 tbsp butter
- 2 tbsp lemon juice
- 1/4 cup heavy cream
- salt and pepper
Heat the butter in a medium frying pan. Sautee the peas on medium-high heat for about 4-5 minutes. Season with salt and pepper and add the lemon juice and cream. Stir until the cream begins to boil and remove from heat. Garnish with tomatoes.