What to cook: If you buy English peas whole, shucking can be time-consuming; one pound of pods will yield roughly one to 1 1/2 cups of peas. Very little, if anything, needs to be done to sugar snap peas. Coarsely chop the pods or serve them whole in salads, or blanch the pods to retain their crunch and bring out their vibrant color to serve as a last-minute addition to pastas or rice dishes. Or cook the peas slightly longer and purée in soups or as a creamed vegetable side. Sauté sugar snap pods with garlic or fresh herbs, or simply steam them for a quick side dish.

Source: Los Angeles Times March 23, 2018 15:22 UTC