Crab, Meet Sugar Snap Peas.
'For all their delicacy and sweetness, peas in the pod are just not the kind of thing you would make a habit of cooking on a weeknight — not with the shelling that needs to happen before you would yield enough for dinner.
Frozen peas are convenient and can be tasty, but you lose the ephemeral satisfaction of cooking something fresh and of the moment.
Sugar snap peas split the difference.
They have the seasonal appeal of fresh peas in the pod, but are much faster to handle because you can eat the whole thing, succulent green shell and all. Just pull off the stems and they’re ready to go. Raw or cooked, they add their characteristic sweetness anywhere you use them. . .
But this time of year, when the first sugar snap peas are just turning plump enough to pick, I like to let them star (or in this case, co-star) in a main course. In this recipe, I’ve paired them with crab and tossed it all into pasta. . .
Crab Pasta With Snap Peas and Mint
https://cooking.nytimes.com/recipes/1018753-crab-pasta-with-snap-peas-and-mint
https://www.nytimes.com/2017/05/12/dining/crab-pasta-sugar-snap-peas.html?
