- 1 1/2 pounds sugar snap peas
- Coarse salt
- 1 teaspoon sugar
- 2 tablespoons butter
- 3 tablespoons chopped parsley leaves
Place peas in pot and add 1 inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 7 to 8 minutes. Remove from heat. Add chopped parsley. Transfer peas to a serving dish.