Sugar snap peas
Pisum sativum
Tender edible pods filled with a uniform row of tiny immature peas. Sweet and summery with a satisfying crunch.
In the kitchen
How to store Sugar snap peas
Sugar snap peas are best eaten as fresh as possible but will keep in the fridge in a bag for up to three days.
Prep & Cooking tips
The only prep you need do is nip off the top and pull away the string-like edges with a small sharp paring knife. You can keep them whole, finely shred them, or try slicing lengthways to reveal the toothy rows of baby peas.
They are delicious eaten raw; as a snack, part of a salad or dragged through a dip. They can be cooked, but are best only fleetingly heated to preserve an element of crunch. Shredded in a stir-fry is perfect, or lightly steamed and thrown with a little butter and fresh herbs.
Sugar snap peas recipes
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Roast sugar snap peas with sugar snap & wasabi dip
Serves: 4 Total time: 25 min
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Creamy lemon pasta with sugar snap peas
Serves: 2 Total time: 30 min
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Turmeric & cashew rice with sugar snap peas & fried egg
Serves: 2 Total time: 35 min
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Peach noodle Asian salad
Serves: 4 Total time: 20 min
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Bean and herb pasta
Serves: 4 Total time: 25 min
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Coronation carrots
Serves: 4 Total time: 40 min
In the field
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Meet the grower: Andy Hayllor , Ashburton, Devon
As a founder member of the South Devon Organic Producers co-operative, Andy Hayllor supplies Riverford with brilliant organic vegetables.
