The other night we had lechon (roast pig) for dinner. Mmmm yum but very very heavy. So I paired it with this easy peasy side.

This recipe comes from Cook’s Country April /May 2005 issue.

Sauteed Sugar Snap Peas and Cherry Tomatoes

1 T olive oil
1/2 pound sugar snap peas, ends snapped off and strings removed
2 cups of cherry tomatoes, cut in half
1 t sugar
1 medium garlic clove, minced
1 t grated zest and 1 T juice from 1 lemon
salt and pepper

Heat the olive oil in a skillet over medium heat until it’s shimmering. Then add the peas and cook for about 2 to 3 minutes until the peas are sort of tender but still crisp. I like them with a bit of snap to them. Transfer to a serving bowl then add the cherry tomatoes (I used heirloom tomatoes in this picture), sugar, garlic, and lemon zest to the skillet and cook for 30 seconds. Add the lemon juice and sugar snap peas. Toss well. Season with salt and pepper to taste and serve.

According to the magazine the sugar balances the acidity from the lemon juice. Snap peas and cherry tomatoes are yummy by themselves so sometimes I don’t even bother adding the sugar, lemon, or garlic.

See, easy peasy side.