{"id":2495,"date":"2026-03-14T00:20:12","date_gmt":"2026-03-14T00:20:12","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2495"},"modified":"2026-03-14T00:20:12","modified_gmt":"2026-03-14T00:20:12","slug":"by-alison-a","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2495","title":{"rendered":"By: Alison A"},"content":{"rendered":"<p>Made this last night with some English peas to serve alongside a pre-dinner snack of saganaki while catching up on season 2 of The Bear. It was quick and easy to make, and I liked how the peas balanced out the richness of the saganaki. My husband didn\u2019t like the texture of the pods, so he ended up popping them open and eating mainly the peas. I didn\u2019t mind the texture of the pods.<\/p>\n<p>Served with a nice glass of white wine. A quick and easy snack!<\/p>\n<p> version ai :<\/p>\n<div class=\"entry-content\">\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-94576\" src=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-scaled.jpg\" alt=\"Blistered Peas in the Pod with Lemon and Salt\" width=\"1024\" height=\"1536\" srcset=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-scaled.jpg 1024w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-200x300.jpg 200w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-683x1024.jpg 683w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-768x1152.jpg 768w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-400x600.jpg 400w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-800x1200.jpg 800w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt.jpg 600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>When I tell you this is a very good use of 10 minutes and a high yield of deliciousness, I hope you believe me. I was looking for a very simple side dish, one I could essentially make from my garden (I grow shelling peas, but I like snow and snap peas as a treat in the garden each year as well) to go with some roasted fish. While searching for ideas, I came across <a href=\"https:\/\/cooking.nytimes.com\/recipes\/1025066-blistered-snap-peas-with-lemon-and-salt\">this from the NYT Cooking team<\/a> and was surprised I hadn\u2019t seen more of it because it\u2019s so simple yet effective.<\/p>\n<p>You essentially char your sugar snap peas (or snow peas, or any edible podded pea) in a screaming hot pan, get them nice and soft and blistered, and then sprinkle them with flaky sea salt and a generous amount of lemon juice. It takes only a few minutes, and I am quite certain it\u2019s the best way to get me to eat 2 cups of sugar snap peas (a serving, perhaps? probably more!) for dinner. The lemon and salt pop. The blistered spots taste slightly smoky and sweet. This is just a good, good side dish, and the kind of thing you can whip up in minutes and make you feel like you pulled one over on the concept of cooking anything at all.<\/p>\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-94575\" src=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-2-scaled.jpg\" alt=\"Blistered Peas in the Pod with Lemon and Salt\" width=\"1024\" height=\"1536\" srcset=\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-2-scaled.jpg 1024w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-2-200x300.jpg 200w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-2-683x1024.jpg 683w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-2-768x1152.jpg 768w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-2-400x600.jpg 400w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-2-800x1200.jpg 800w, https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/06\/Blistered-Peas-in-the-Pod-with-Lemon-and-Salt-2.jpg 600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>Do ahead: The peas are best right out of the pan, but I have eaten leftovers and they\u2019re good for a day or two in the fridge. <\/p>\n<p>Storage: Cooked peas can be stored in an airtight container in the fridge for up to 2 to 3 days. <\/p>\n<p>Variation: Add some fresh chopped mint or basil. Stir in a teaspoon or two of chili flakes. <\/p>\n<p>Yield: 2 servings<br \/>\nPrep time: 5 minutes<br \/>\nCook time: 5 minutes<\/p>\n<div class=\"wp-block-smitten-kitchen-recipe-card smitten-kitchen-recipe-card sk-recipe-card-has-no-top-spacing sk-recipe-card-has-no-bottom-spacing\" id=\"sk-recipe-card-blistered-peas-in-the-pod-with-lemon-and-salt\">\n<div class=\"sk-recipe-card-rating\" id=\"sk-recipe-card-rating-blistered-peas-in-the-pod-with-lemon-and-salt\">\n<div class=\"smitten-kitchen-star-rating\" data-post-id=\"94570\" data-nonce=\"876426a8d6\" data-average-rating=\"5\" data-user-rating=\"0\" data-rating-count=\"45\">\n<p class=\"sk-recipe-card-rating-average-text\">Rating: <span>5<\/span>\/5 <span class=\"sk-recipe-card-rating-total-votes\">(<span class=\"sk-recipe-card-rating-count\">45<\/span> votes)<\/span><\/p>\n<p class=\"smitten-kitchen-recipe-card-your-rating\">Your rating: <span class=\"smitten-kitchen-star-rating-stars\" data-avg=\"5\"> <span data-rating=\"1\" class=\"star\" aria-label=\"1 star\" tabindex=\"0\" role=\"button\"><\/span> <span data-rating=\"2\" class=\"star\" aria-label=\"2 stars\" tabindex=\"0\" role=\"button\"><\/span> <span data-rating=\"3\" class=\"star\" aria-label=\"3 stars\" tabindex=\"0\" role=\"button\"><\/span> <span data-rating=\"4\" class=\"star\" aria-label=\"4 stars\" tabindex=\"0\" role=\"button\"><\/span> <span data-rating=\"5\" class=\"star\" aria-label=\"5 stars\" tabindex=\"0\" role=\"button\"><\/span> <\/span><\/p>\n<div class=\"smitten-kitchen-star-rating-form\" style=\"display: none;\">\n<p>Would you like to email this rating?<\/p>\n<form method=\"post\">\n<p><label for=\"rating_name_94570\">Name:<\/label><br \/>\n<input type=\"text\" name=\"rating_name\" id=\"rating_name_94570\" \/><\/p>\n<p><label for=\"rating_email_94570\">Email:<\/label><br \/>\n<input type=\"email\" name=\"rating_email\" id=\"rating_email_94570\" \/><\/p>\n<p><input type=\"submit\" value=\"Submit Rating\" \/><\/p>\n<\/form>\n<\/div>\n<\/div>\n<\/div>\n<h2>Blistered Peas in the Pod with Lemon and Salt<\/h2>\n<h3><span class=\"wprm-recipe-header-category wprm-recipe-header-category-0\">Ingredients<\/span><\/h3>\n<ul>\n<li>1 tablespoon olive oil<\/li>\n<li>1 pound sugar snap peas, rinsed and patted very dry (or snow peas or any other edible-podded pea)<\/li>\n<li>Flaky sea salt to taste<\/li>\n<li>Juice of 1\/2 small lemon (or to taste)<\/li>\n<\/ul>\n<h3><span class=\"wprm-recipe-header-category wprm-recipe-header-category-0\">Instructions<\/span><\/h3>\n<ol>\n<li>Heat a large (10- or 12-inch) heavy-bottomed frying pan or cast iron skillet over high heat. Once it\u2019s smoking, add olive oil and swirl to coat the bottom.<\/li>\n<li>Add peas and cook, undisturbed, for 2 minutes to get a good char. Stir or toss them once, and cook for another 2 to 3 minutes, or until the peas are blistered and tender.<\/li>\n<li>Transfer to a bowl, sprinkle generously with flaky sea salt and lemon juice, and serve immediately.<\/li>\n<\/ol>\n<p class=\"sk-recipe-card-last-updated-text\"><em>Recipe from New York Times Cooking.<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Made this last night with some English peas to serve alongside a pre-dinner snack of saganaki while catching up on season 2 of The Bear. It was quick and easy to make, and I liked how the peas balanced out the richness of the saganaki. My husband didn\u2019t like the texture of the pods, so [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":0,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-2495","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-uncategorized"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>By: Alison A - cupcake recipe<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"By: Alison A\" \/>\n<meta property=\"og:description\" content=\"Made this last night with some English peas to serve alongside a pre-dinner snack of saganaki while catching up on season 2 of The Bear. 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