- 1-3/4 lbs sugar snap peas, trimmed
- 3 tbsp butter
- 1/2 cup pecan pieces
- Salt and pepper
Bring a large saucepan of water to boiling over medium-high heat. Add peas and cook 2 minutes until crisp-tender. Drain.
In a large skillet, heat butter over medium-high heat until golden brown and fragrant, 1-3 minutes. Add the pecans and cook 2-3 minutes, stirring frequently, until lightly toasted. Stir in the peas and cook until heated through. Season with salt and pepper as desired.
6 servings