Sautéed Sugar Snap Peas & Cherry Tomatoes
By America's Test KitchenPublished on October 28, 2011
Yield
Serves 4
Ingredients
Before You Begin
A little sugar intensifies the flavor of the tomatoes and helps balance the acidity of the lemon juice.
Instructions
- Heat oil in large nonstick skillet over medium heat until just shimmering. Add peas and cook, stirring occasionally, until crisp/tender, 2 to 3 minutes. Transfer peas to medium serving bowl. Add cherry tomatoes, sugar, garlic, and lemon zest to skillet and cook for 30 seconds. Add lemon juice, toss well, then transfer tomatoes to bowl with sugar snap peas. Toss to combine and season with salt and pepper to taste. Serve.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Sugar snap peas are one of the true treats of spring, and pairing them with sweet-tasting cherry tomatoes accents their already sweet flavor. For our Sautéed Sugar Snap Peas & Cherry Tomatoes recipe, we cooked the peas over moderate heat quickly to preserve their snappy texture and bright color. We cooked the tomatoes in the same skillet as the sugar snap peas just long enough to warm them through. Adding a little lemon juice and sugar intensified their flavor.
Before You Begin
A little sugar intensifies the flavor of the tomatoes and helps balance the acidity of the lemon juice.
Instructions
- Heat oil in large nonstick skillet over medium heat until just shimmering. Add peas and cook, stirring occasionally, until crisp/tender, 2 to 3 minutes. Transfer peas to medium serving bowl. Add cherry tomatoes, sugar, garlic, and lemon zest to skillet and cook for 30 seconds. Add lemon juice, toss well, then transfer tomatoes to bowl with sugar snap peas. Toss to combine and season with salt and pepper to taste. Serve.
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