Right about now, we’re all waiting for the English peas to come in. What’s pasta primavera without fresh English peas? For the last couple of weeks tho, sugar snaps have been holding down the fort. I wasn’t even sure if I really liked sugar snap peas when I picked up a batch last weekend at farmers market. You remember last weekend — the torrential downpour that hit right about 9:30 a.m? Yeah, that’s when I discovered I *didn’t* have my umbrella in the car.
Anyway, sugar snaps. Ina Garten’s recipe doesn’t even blanch them. But I say you gotta. We had “Japanese dinner” last Sunday — tofu w/ shoyu and green onions, rice, sugar snap peas and sauteed Shanghai Bok Choy.
Boil ’em for 2-3 minutes, drop them into an ice bath and then dress them w/ a mixture of rice wine vinegar and sesame oil. Go heavier on the vinegar. And then sprinkle w/ roasted sesame seeds. They were better at room temperature the next day with an extra dousing of vinegar.
Do I really like sugar snaps? They’re ok — made me feel like I was having a healthy snack before lunch. I’m still waiting for the English peas to come in.
