Snap peas are a cross between a snow pea and a shelling pea. They taste like spring!
Snap peas are their crispest and sweetest when fresh off the vine, but will store in the refrigerator for 2-3 days.
Snap peas are sweet and crisp, and most folks eat the whole pod raw, though they are also wonderful sauteed, seared, stir-fried, or blanched until just tender. To remove the “string”, just snap off the stem end with your fingers and pull the string off. You can slice them and add them to a salad or chop them up for a risotto primavera or spring vegetable ragout (see recipes below).
Spring Vegetable Saute (use snap peas instead of asparagus)