- Cook Time
- Prep Time
- 1 3/4 pounds sugar snap peas, trimmed
- 3 tablespoons butter
- 1/2 cup pecan pieces
- Salt and pepper
In a large saucepan of boiling, salted water, cook the peas until crisp-tender, 2 minutes; drain.
In a large, heavy skillet, heat the butter over medium-high heat until golden-brown and fragrant, 1 to 3 minutes. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Stir in the peas and cook until heated through; season with salt and pepper.