Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.
If the peas are too tough to eat raw, blanch them in boiling salted water for 5 minutes, drain immediately, and then immerse them in ice water before starting the recipe.
Copyright 1999, Barefoot Contessa Cookbook, All Rights Reserved