These crunchy sugar snap peas tossed with sesame seeds and lemon zest are simple, delicious and make a great side to any main dish. We serve them with anything from roast beef, pan seared salmon, sandwiches to pasta salads. Or you can make it alone and snack away!

1 pound sugar snap peas
2 tablespoons good olive oil
1/2 tablespoon black sesame seeds
Juice of 1/2 lemon
Zest of 1/2 lemon
Kosher salt

Wash the sugar snap peas, tear off stem ends and strings. Pad dry.

In a medium mixing bowl, toss the sugar snap peas with olive oil, sesame seeds, lemon juice and lemon zest. Season with kosher salt.

Serve at room temperature or refrigerate for later.

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