18 Delicious Snap Pea Recipes Perfect for Spring

Spring is here, and with it comes the crisp, sweet crunch of snap peas—nature’s perfect seasonal snack! Whether you’re tossing them into a quick stir-fry, blending them into a vibrant pesto, or enjoying them fresh from the garden, these 18 delicious recipes will inspire you to make the most of this versatile veggie. Ready to add a little green to your plate? Let’s dig in!

Garlic Butter Sautéed Snap Peas

These buttery, garlicky snap peas come together in minutes but taste like they’ve been fussed over—perfect for a quick side that steals the show.

Ingredients:

• 1 lb fresh snap peas, trimmed
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 30 seconds, stirring constantly, until fragrant but not browned.
2. Add the snap peas and toss to coat in the butter. Sprinkle with ½ tsp kosher salt and ¼ tsp black pepper. Sauté for 4–5 minutes, stirring occasionally, until the peas are bright green and crisp-tender.
3. Remove from heat and drizzle with 1 tbsp lemon juice, tossing to combine. Taste and adjust seasoning if needed.

The magic here? The lemon juice cuts through the richness at the last second, making every bite taste fresh and balanced.

Tip: For extra crunch, leave the snap peas whole—no need to remove the strings if they’re young and tender.

Lemon Herb Snap Pea Salad

Bright, crunchy, and bursting with fresh flavors, this salad is the perfect side for spring gatherings or a light lunch.

Ingredients:

• 1 lb snap peas, trimmed and halved diagonally
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, whisk together the 1/4 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp honey, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.
2. Add the snap peas to the bowl and toss to coat evenly. Let sit for 5 minutes to slightly soften.
3. Gently fold in the 1/4 cup chopped fresh mint and 1/4 cup chopped fresh dill.
4. Sprinkle with 1/4 cup crumbled feta cheese (if using) just before serving.

The lemon-herb dressing clings perfectly to the crisp snap peas, while the feta adds a creamy tang—no wilting here!

Tip: For extra crunch, add toasted sliced almonds or sunflower seeds right before serving.

Honey Sesame Snap Peas

These honey-glazed snap peas are the perfect balance of crisp-tender sweetness and nutty sesame flavor—ready in just 10 minutes!

Ingredients:

• 12 oz snap peas, trimmed
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tbsp sesame seeds
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp toasted sesame oil in a large skillet over medium-high. Add snap peas and stir-fry for 3 minutes until bright green but still crisp.
2. Whisk together 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp rice vinegar. Pour over snap peas and toss for 1 minute until glossy.
3. Remove from heat and sprinkle with 1 tbsp sesame seeds and 1/4 tsp red pepper flakes (if using). Toss once more.

The magic here? The honey caramelizes just enough to cling to every ridge of the snap peas while the sesame seeds add a satisfying crunch.

Tip: For extra toasty flavor, sprinkle sesame seeds into the dry skillet for 30 seconds before adding oil.

Roasted Snap Peas with Parmesan

These crispy roasted snap peas get a salty, cheesy kick from Parmesan—perfect for snacking straight off the tray or serving as a vibrant side.

Ingredients:

• 1 lb fresh snap peas, trimmed
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup finely grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss snap peas with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the prepared sheet and roast for 12–15 minutes, shaking the pan halfway, until edges are lightly charred.
4. Sprinkle with 1/4 cup Parmesan immediately after pulling from the oven, letting the residual heat melt the cheese slightly.

The Parmesan forms a delicate, savory crust while the peas stay snappy—a textural dream you’ll crave all season.

Tip: For extra crunch, broil for 1–2 minutes after adding the cheese (watch closely!).

Snap Pea and Mint Pesto Pasta

This bright, herby pesto pasta is the perfect way to celebrate spring—tender snap peas and fresh mint make every bite pop.

Ingredients

• 8 oz pasta (fusilli or penne work great)
• 1 cup snap peas, trimmed
• 1 cup fresh mint leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1 small garlic clove
• 1/3 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Zest of 1 lemon

Instructions

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pulse snap peas, mint, Parmesan, pine nuts, garlic, salt, and pepper in a food processor until finely chopped. With the motor running, slowly drizzle in olive oil until smooth.
3. Toss hot pasta with pesto, adding reserved pasta water 1 tbsp at a time until creamy. Stir in lemon zest.

The raw snap peas add a subtle crunch, while the mint keeps the pesto tasting light and vibrant—no heavy garlic punch here!

Tip: For extra texture, sprinkle with crushed pine nuts and extra mint leaves before serving.

Spicy Stir-Fried Snap Peas

These vibrant snap peas get a kick from garlic, ginger, and chili—ready in under 10 minutes for a side that steals the show.

Ingredients:

• 1 lb fresh snap peas, trimmed
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp red pepper flakes (adjust to taste)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp honey
• ½ tsp kosher salt

Instructions:

1. Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat until shimmering. Add snap peas and stir-fry for 2 minutes, until bright green but still crisp.
2. Push peas to one side; add 3 garlic cloves, 1 tbsp ginger, and 1 tsp red pepper flakes. Stir-fry for 30 seconds until fragrant.
3. Toss everything together, then drizzle with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp honey, and ½ tsp salt. Cook 1 more minute, stirring constantly, until glossy and slightly caramelized.

The magic here? The snap peas stay crunchy while soaking up the spicy-sweet glaze—no soggy veggies allowed.

Tip: For extra texture, sprinkle with sesame seeds or chopped peanuts right before serving.

Snap Pea and Avocado Spring Rolls

These fresh, crunchy spring rolls are a vibrant no-cook meal—perfect for packing bright flavors into a light lunch or appetizer.

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 1 cup snap peas, thinly sliced lengthwise
• 1 ripe avocado, thinly sliced
• 1/2 cup shredded purple cabbage
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sriracha (optional)

Instructions:

1. Prep the sauce: Whisk together lime juice, soy sauce, honey, and sriracha (if using) in a small bowl. Set aside.
2. Soak the wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper for 10 seconds until pliable but still slightly firm. Lay flat on a damp towel.
3. Layer fillings: On the lower third of the wrapper, arrange a few slices of avocado, snap peas, cabbage, mint, and cilantro. Drizzle with 1 tsp of the sauce.
4. Roll tightly: Fold sides inward, then roll from the bottom up, pressing gently to seal. Repeat with remaining wrappers and fillings.
5. Serve: Slice rolls in half diagonally and serve with remaining sauce for dipping.

The contrast of creamy avocado and snappy peas makes these rolls irresistibly textured—plus, the sweet-spicy sauce ties everything together.

Tip: Keep rice papers covered with a damp towel while assembling to prevent cracking.

Creamy Snap Pea Soup

This vibrant soup is like spring in a bowl—sweet, fresh, and luxuriously smooth without a drop of cream.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb fresh snap peas, trimmed
• 3 cups low-sodium vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup fresh mint leaves

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add snap peas, 3 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until peas are tender.
3. Carefully blend the soup until smooth using an immersion blender or countertop blender. Stir in 1 tbsp lemon juice.
4. Ladle into bowls and top with fresh mint leaves for a bright finish.

The magic here? Blending the peas while they’re still vibrantly green locks in that garden-fresh sweetness—no cream required for richness.

Tip: For extra silkiness, strain the soup through a fine-mesh sieve after blending.

Snap Pea and Quinoa Stir-Fry

This vibrant stir-fry is a quick, protein-packed weeknight win—crunchy snap peas, nutty quinoa, and a savory-sweet sauce come together in under 30 minutes.

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 2 tbsp toasted sesame oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups snap peas, trimmed
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add garlic and ginger; stir 30 seconds until fragrant. Add snap peas and cook 3 minutes, tossing occasionally, until bright green but still crisp.
3. Whisk together soy sauce, honey, rice vinegar, red pepper flakes, and remaining 1 tbsp sesame oil. Pour over snap peas, then add cooked quinoa. Toss everything for 2 minutes until heated through.
4. Garnish with green onions and sesame seeds.

The magic here? The quinoa soaks up the glossy sauce while the snap peas stay snappy—a textural dream with zero soggy leftovers.

Tip: Swap in tamari for soy sauce to keep this gluten-free!

Balsamic Glazed Snap Peas

These sweet and tangy snap peas make the perfect fuss-free side dish—ready in under 15 minutes but fancy enough for company!

Ingredients:

• 1 lb fresh snap peas, trimmed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh mint (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add snap peas and sauté for 3–4 minutes until bright green and slightly blistered.
2. Whisk together 2 tbsp balsamic vinegar, 1 tbsp honey, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Pour over snap peas, stirring to coat.
3. Cook for 2–3 more minutes until glaze thickens and clings to the peas. Remove from heat and sprinkle with 1 tbsp fresh mint (if using).

The magic here? The balsamic reduces into a glossy, caramel-like coating that balances the peas’ natural crunch. Tip: For extra depth, use aged balsamic or add a pinch of red pepper flakes with the glaze.

Snap Pea and Radish Slaw

This crisp, refreshing slaw is a vibrant side dish that’s perfect for picnics or pairing with grilled mains—no mayo required!

Ingredients:

• 8 oz snap peas, thinly sliced
• 1 cup thinly sliced radishes (about 6–8 radishes)
• 1/4 cup thinly sliced red onion
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh mint

Instructions:

1. In a large bowl, whisk together 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.
2. Add snap peas, radishes, and red onion to the bowl. Toss to coat evenly with the dressing.
3. Let sit for 10 minutes to soften slightly, then fold in 2 tbsp chopped fresh mint just before serving.

The honey and mint balance the peppery radishes beautifully, while the snap peas stay satisfyingly crunchy. Tip: For extra texture, sprinkle with toasted sesame seeds or chopped almonds.

Grilled Snap Peas with Chili Lime

These charred snap peas are a smoky, zesty side dish that comes together in minutes—perfect for tossing on the grill while your main cooks.

Ingredients:

• 1 lb snap peas, trimmed
• 2 tbsp olive oil
• 1 tbsp lime juice (about ½ lime)
• 1 tsp chili powder
• ½ tsp kosher salt
• ¼ tsp sugar
• 1 small garlic clove, minced

Instructions:

1. Prep the grill: Heat a grill or grill pan to medium-high (about 400°F).
2. Toss the peas: In a large bowl, combine snap peas, 2 tbsp olive oil, 1 tsp chili powder, ½ tsp salt, and ¼ tsp sugar. Toss until evenly coated.
3. Grill: Spread peas in a single layer on the grill. Cook for 2–3 minutes per side, turning once, until lightly charred and crisp-tender.
4. Finish: Transfer to a serving bowl and immediately toss with 1 tbsp lime juice and 1 minced garlic clove.

The double hit of chili and lime makes these peas addictive, and the quick grill keeps them snappy—no sad, soggy veggies here!

Tip: For extra smokiness, let a few peas blacken slightly at the edges.

Snap Pea and Mushroom Risotto

This creamy risotto is studded with sweet snap peas and earthy mushrooms, making it a comforting yet vibrant dish perfect for weeknights or impressing guests.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 cup snap peas, trimmed and halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions:

1. Heat vegetable broth in a saucepan over low heat; keep warm.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and mushrooms; cook for 5 minutes until mushrooms release their juices.
3. Add Arborio rice and toast for 1 minute. Pour in white wine and stir until absorbed, about 2 minutes.
4. Ladle in 1 cup of warm broth, stirring frequently until mostly absorbed. Repeat, adding broth 1/2 cup at a time, until rice is al dente (about 20 minutes total).
5. Stir in snap peas, salt, and black pepper; cook for 2 minutes until peas are bright green. Remove from heat and fold in Parmesan and butter until creamy.

The contrast of tender snap peas and umami-rich mushrooms makes this risotto feel both light and indulgent—no one will guess it’s vegetarian!

Tip: For extra depth, swap half the mushrooms for rehydrated porcini (reserve the soaking liquid for the broth).

Snap Pea and Cucumber Gazpacho

This vibrant, no-cook gazpacho is like summer in a bowl—crisp, refreshing, and packed with garden-fresh flavors.

Ingredients:

• 2 cups sugar snap peas, trimmed
• 1 English cucumber, roughly chopped (about 2 cups)
• 1 small shallot, minced (about 2 tbsp)
• 1/4 cup fresh mint leaves, packed
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/2 cup cold water
• 1/4 cup crumbled feta cheese (optional, for garnish)

Instructions:

1. In a blender, combine snap peas, cucumber, shallot, mint, olive oil, lemon juice, honey, salt, and pepper. Blend until smooth, about 1 minute.
2. Add cold water and blend again until silky, 30 seconds more. Taste and adjust salt or lemon if needed.
3. Chill for at least 1 hour (or up to 4 hours) to let flavors meld. Serve in bowls topped with feta, if using.

The magic here? The snap peas add a subtle sweetness and velvety texture that makes this gazpacho extra luscious—no cream required.

Tip: For a fun twist, pour the gazpacho into popsicle molds and freeze for a savory summer treat!

Snap Pea and Feta Tart

This vibrant tart is a showstopper for spring gatherings, with buttery puff pastry, crisp snap peas, and creamy feta—perfect for brunch or a light lunch.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup snap peas, trimmed and thinly sliced lengthwise
• 1/2 cup crumbled feta cheese
• 1/4 cup whole-milk ricotta
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet into a 10×12-inch rectangle. Fold edges inward by 1/2 inch to create a border, then prick the center all over with a fork.
2. Brush the pastry with beaten egg, then bake for 15 minutes until puffed and lightly golden.
3. Meanwhile, toss snap peas with olive oil, lemon zest, flaky sea salt, and black pepper.
4. Spread ricotta evenly over the baked pastry, leaving the border clean. Scatter feta and snap peas on top.
5. Bake for another 10–12 minutes until the crust is deep golden and peas are just tender.

The contrast of the crisp peas against the creamy cheeses and flaky crust is downright addictive—serve it warm or at room temperature for the best texture.

Tip: For extra freshness, garnish with mint leaves or a drizzle of honey right before serving.

Snap Pea and Carrot Ribbon Salad

This vibrant, crunchy salad is a celebration of spring produce, with a bright lemony dressing that lets the veggies shine.

Ingredients:

• 8 oz sugar snap peas, trimmed
• 2 large carrots, peeled
• 1/4 cup thinly sliced red onion
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh mint

Instructions:

1. Use a vegetable peeler to shave carrots into long ribbons. Toss with snap peas and red onion in a large bowl.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
3. Drizzle dressing over vegetables and toss gently to coat. Let sit for 10 minutes to soften slightly.
4. Fold in fresh mint just before serving.

The magic here is in the contrast: crisp raw veggies get a quick “pickle” from the tangy dressing, while the mint adds a pop of freshness.

Tip: For extra crunch, sprinkle with toasted sesame seeds or chopped almonds.

Snap Pea and Chicken Stir-Fry

This vibrant stir-fry is a weeknight hero—crisp snap peas, tender chicken, and a garlicky sauce come together in just 20 minutes.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 cups sugar snap peas, trimmed
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• ½ tsp red pepper flakes
• 1 tbsp toasted sesame seeds (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and cook, stirring occasionally, for 5–6 minutes until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in snap peas and cook for 2 minutes until bright green but still crisp. Add garlic and ½ tsp red pepper flakes; cook for 30 seconds until fragrant.
3. Return chicken to the skillet. Pour in 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil. Toss everything together and cook for 1–2 minutes until glazed.
4. Garnish with sesame seeds and serve immediately over rice or noodles.

The magic here? The snap peas stay snappy while soaking up the sweet-spicy sauce—no soggy veggies allowed.

Tip: For extra crunch, toss in a handful of chopped water chestnuts with the snap peas.

Snap Pea and Goat Cheese Crostini

These vibrant crostini are a springtime dream—crunchy snap peas meet creamy goat cheese on crisp, garlicky toast for a bite that’s as pretty as it is tasty.

Ingredients:

• 1 baguette, sliced into ½-inch thick pieces (about 12 slices)
• 3 tbsp olive oil, divided
• 1 small garlic clove, peeled
• 1 cup fresh snap peas, thinly sliced
• 4 oz goat cheese, at room temperature
• 1 tbsp lemon zest
• ½ tsp flaky sea salt
• ½ tsp freshly cracked black pepper
• 2 tbsp chopped fresh mint

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with 2 tbsp olive oil, and bake for 10–12 minutes until golden and crisp. Rub one side of each toast with the garlic clove while still warm.
2. In a small bowl, toss snap peas with remaining 1 tbsp olive oil, lemon zest, ½ tsp flaky sea salt, and ½ tsp black pepper.
3. Spread each toast with a generous layer of goat cheese, then top with the snap pea mixture. Garnish with chopped mint.

The contrast of the peppery snap peas against the tangy goat cheese makes these crostini irresistible—plus, they come together in just 20 minutes!

Tip: For extra crunch, leave the snap peas raw, or blanch them for 30 seconds if you prefer a tender bite.

Conclusion

With so many fresh and flavorful snap pea recipes to choose from, spring has never tasted better! Whether you’re tossing them in salads, stir-fries, or enjoying them as a crisp snack, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites, and don’t forget to share this roundup on Pinterest for fellow pea lovers. Happy cooking!