Tuesday, May 3, 2011

Sugar Snap Peas with Grape Tomatoes

Sugar Snap Peas with Grape Tomatoes

1 pound sugar snap peas, stringed
1/4 teaspoon dried thyme or Herbes de Provence
8 ounces grape tomatoes, cut in half vertically
1-2 large cloves garlic, minced (0.2 to 0.3 ounce)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat a large skillet over medium heat. When skillet is very hot, add
1 tablespoon olive oil and swirl pan to coat as much of the bottom of the pan. Add the sugar snap peas and dried herbs, if using. Put a lid on the skillet to cover and reduce heat down to medium-low heat. Continue to cook, covered and stirring occasionally, for about 5 minutes. Add the grape tomatoes, garlic, salt and pepper. Continue to cook, uncovered, for additional 1 minute, stirring frequently. Remove from heat and transfer to a serving dish.

Yields 4 servings

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