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Perfect, Stringless Sugar Snap Peas

They really are stringless, as long as you don't overcook them!
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: International
Keyword: legumes, peas, snap peas, sugar snap peas
Servings: 4
Calories: 25kcal
Author: A. JoAnn


  • 8 oz. sugar snap peas raw
  • ½ tsp. salt
  • ¼ tsp. butter or olive oil


  • Rinse and set aside raw snap peas.
  • Fill a medium saucepan with enough water to fully cover peas. Add 1/2 teaspoon of salt and cover.
    Bring the pot to full boil.
    Rinsed in a colander, snap pea pods are added to rapidly boiling water.
  • Remove lid and add the snap peas to the boiling water.
    Cook for about 60-70 seconds. Taste test.  Peas should still be crunchy, with only a tiny bit more "give" than when they were raw. The peas will continue to soften, so err on the side of a more firm pod.
  • Turn off heat and drain pea pods in a colander.
    Once drained, empty the pea pods into a serving dish.
  • Add a small bit of butter or olive oil (1/4 tsp.) and mix to distribute.
    Serve delicious, stringless, snap peas!