Sugar snap peas are available all year and look like small green peas but their pods do not have the tough membrane of ordinary peas, so are eaten whole. They can be boiled, used raw in salads, added raw to stir-fries and noodle dishes or added at the last minute to clear soups. Small ones can be used in risottos or pasta sauces. To Prepare: Sugar snap peas need to be stringed; pinch off the stem end and, with a thumb nail, pull down the string on both sides. To Store: Enclose peas in a paper bag enclosed in a plastic bag in your fridge. Sugar snap peas can be stored in the fridge for a few days.
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