If you are a backyard gardener or steadfast farmers’ market shopper you know that it is time for fresh peas. Once they start coming you have to pick them like crazy in order to keep your plants producing. Here’s an easy recipe from At Home by Steve Poses that will help you use up those peas. If you didn’t grow sugar snaps you can use the newest pods of shelling peas before they develop the pea seed.
Sugar Snap Peas with Toasted Sesame Salt
Sesame salt and sugar snap peas can be prepared in advance – but only combine them just before serving.
12 ounces sugar snap peas, blanched
2 tablespoons sesame seeds
1 tablespoon sea salt
1. In a small skillet over moderate heat, toast some sesame seeds. Shake the pan as seeds start to color. Seeds will clump together; just keep them moving to toast evenly. When they turn the color of a paper bag, turn them out onto a plate.
2. In a bowl, toss sugar snaps with sesame seeds and sea salt.
Yields two cups.