Sugar Snap Peas

Ingredients & Substitutions

Here I explain the best ingredients for my sugar snap peas recipe, what each one does, and substitution options. For measurements, see the recipe card.

Sugar Snap Peas:

You really just need 3 ingredients for the most basic version (plus salt and pepper), but there’s an optional one I always add:

• Snap Peas – You’ll find these in the produce section, usually near the green beans. Look for bright green pods that are plump but not too bulky — those will be the sweetest and crunchiest! Sometimes there are leftover pieces of the vines that you’ll want to remove. You can also make this recipe with snow peas.
• Olive Oil – I use a little extra for sautéing compared to roasting. Feel free to swap it with avocado oil or any neutral cooking oil you like!
• Garlic – If you don’t have fresh cloves, you can use a teaspoon of the jarred kind or 1/2 teaspoon of garlic powder instead. But fresh tastes the best!
• Unsalted Butter – Most sugar snap pea recipes cook them with olive oil alone, but I like to add butter at the end for a flavorful finish — optional, but highly recommend! I use this method for my air fryer potatoes and roasted radishes, and honestly, it’s great on all kinds of veggies. (You can also use ghee.)
• Sea Salt & Black Pepper

Spring Herb Pesto (Optional):

This sauce isn’t required, but I love it over my sugar snap peas for extra flavor, especially this time of year:

• Fresh Herbs – I used loosely packed parsley and dill for a fresh, herby flavor, but you can swap in chives, basil, or cilantro if you prefer.
• Garlic – For a milder herb pesto, simply use 1 clove instead of 2.
• Grated Parmesan Cheese – Adds a rich, savory bite to the pesto. If you need a substitute, pecorino Romano has a sharper flavor, or you can use nutritional yeast for a dairy-free option.
• Pepitas – These mild, nutty pumpkin seeds give the pesto great texture. If you don’t have them, sunflower seeds or almonds work as well. You can use raw or roasted ones.
• Olive Oil, Sea Salt, & Black Pepper

How To Cook Sugar Snap Peas

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

When I’m not just enjoying them raw (which is often), I have 2 main ways that I cook sugar snap peas. You can choose based on your preference:

Roasted Sugar Snap Peas:

This is my go-to hands-off option.

1. Toss with seasonings. In a large bowl, mix the snap peas with the olive oil, garlic, salt, and pepper until they’re well coated.
2. Roast in the oven. Arrange the peas in a single layer on a baking sheet (no overcrowding—this helps them roast evenly!). Bake the sugar snap peas, stirring halfway, until they’re bright green, tender, and slightly charred in spots. Toss in butter if you like.

Sauteed Sugar Snap Peas:

I use the sautéed method when I want something fast — this version takes just minutes.

1. Saute the peas on their own first. Heat the olive oil in a large skillet (I have this one in yellow) over medium-high heat, then toss in the sugar snap peas. Sprinkle with salt and pepper and let them sizzle until they’re just barely crisp tender. A little undercooked is key here!
2. Add the garlic. Give it a quick stir, until it smells amazing, and the peas are bright green with a few golden spots. Melt in a little butter to finish.

The Herb Pesto:

My family is split on this herb pesto. I love it and could eat it by the spoonful, but my husband and kids prefer the snap peas plain. If you like pesto, try it! It’s herby, savory, and nutty — perfect with sweet sugar snap peas.

1. Blend it up. Add all the ingredients to a small food processor (I just got this one and love it for small batches like this). Blend until smooth. If you’re using a blender, you may need to chop the seeds first.
2. Adjust and serve. If you want a thinner pesto, just drizzle in more olive oil and blend again. Then, spoon it over your sugar snap peas and enjoy!

Serving Ideas

Sugar snap peas go with just about anything, but here are a few of my favorite ways to serve them:

• Seafood – I love these with baked salmon because the fresh, light flavors go so well together. You can also pair them with garlic butter shrimp or pan seared cod.
• Grilled Meats – Snap peas make the perfect side for anything off the grill! I’m a grilled steak kind of girl, but you can’t go wrong with juicy grilled pork chops or simple grilled chicken breasts.
• Asian-inspired dishes – They fit right into stir-fries and other quick meals. I often pair them with my beef stir-fry or shrimp stir fry with fried rice or cauliflower rice.