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Sugar Snap peas are doubly paradoxical: fresh peas - a taste of late Summer - and no shelling required. The pods are fleshy, sweet and tender, so leave the peas in and 'eat the lot'.
You may want to pinch off the stem, but otherwise the only preparation required is a quick rinse.
They're equally simple to cook. Serve pea pods as crudit’s or break them and add to salad. Otherwise, they need only very little cooking until they turn bright emerald green. They're a natural in stir fry or briefly steamed can be served as a side, or over pasta, perhaps along with broccoletti, walnuts, oil and crumbled cheese.
Sugar-Snap Pea