Sugar snap peas with sesame from The Barefoot Contessa Cookbook (page 105) by Ina Garten

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Notes about this recipe

  • elizabeth_ozvbbl on February 05, 2026

    Added dark soy sauce and was delicious

  • SpatulaCity on April 20, 2023

    Blanched for a minute then shocked. Perfectly light and simple. I added a dash of salt, which was not needed.

  • snoozermoose on December 05, 2021

    This was a bit oily but the flavor was great, and they are a beautiful side dish. Doesn't get easier than this. It was my first time eating sugar snaps raw, and I was surprised at how good they were.

  • anya_sf on January 09, 2020

    I blanched the peas first. Simple and very nice complement to other dishes.

  • ellabee on June 11, 2017

    Steamed 3 min rather than blanched, dressed w/just sesame oil and bit of salt. Terrific, but these sugar snaps were abs fresh from the farmer's market and so sweet that they're equally good when raw & unadorned. Next time will add tiny bit of rice vinegar to sesame oil before dressing.

  • chawkins on May 31, 2017

    Very simple and great tasting side for my garden fresh sugar snaps, I blanched the peas for 1 minute just to take the raw edge off.

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