3 garlic scapes cut in 1'' pieces
4 cups snap peas, left whole, with strings and tips removed
1⁄4 teaspoon salt
2-3 tablespoons vegetable broth or water
Heat butter in a large skillet over medium-low heat. Add the scapes and sauté 2-3 minutes. Add the peas, sprinkle with salt, and stir to coat with butter. Add liquid to the pan, cover, and cook for 3 or 4 minutes more or until peas are barely tender-crisp and still bright green. Serve immediately. Serves 4.
Follow up (7/21/12): I scored the last of the local sugar snaps at my favorite farm stand (Northern Orchards in Peru, NY), so I got to try one more of the simple, but simply luscious recipes from Spring Hill Community Farm--their Sugar Snap Pea Salad with Lemon-Mint Vinaigrette. However, I made one critical change, swapping out fresh basil for mint. So YUMMY!
Sugar Snap Pea Salad with Lemon-Basil Vinaigrette
(Source: Spring Hill Community Farm, Prairie Hill, WI)
1/4 cup olive oil
3 tablespoons chopped fresh basil
2 tablespoons lemon juice
1 tablespoon minced shallot
1 teaspoon Dijon mustard
Whisk all above ingredients together.
1 lb. sugar snap peas, trimmed
1/3 cup chopped pistachios
Cook sugar snap peas in boiling water two minutes, or until bright green. Drain. Toss peas with three tablespoons lemon-basil vinaigrette. Stir in pistachios. Serve. (Or chill first, then serve, if you prefer.)