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The sweet snap peas with fragrant marjoram and zesty lemon makes a lovely, delicate side dish to summer meal.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 3/4 pound sugar snap peas, trimmed of stems and strings
- 1-1/2 teaspoon fresh marjoram chopped
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon lemon zest, grated
- 1/4 teaspoon sale
- 1/8 teaspoon black pepper
Instructions
- Heat the olive oil over medium heat in a large skillet.
- Add the peas and sauté until tender-crisp. about 4-5 minutes.
- Stir in remaining ingredients and toss gently to mix.
- Serve immediately.
Notes
Buy an extra lemon and slice it and use as a garnish.
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