INGREDIENTS:

• 1 tbsp olive oil

• 1 lb fresh sugar snap peas

• 1 tsp lemon zest, freshly grated

• 1/2 tsp sea salt

• 1/4 tsp ground black pepper

PREPARATION:

1. Heat oil in a skillet over medium-high heat.

2. Add the snap peas and toss to coat. Cook snap peas for 2 minutes, stirring frequently.

3. Add the lemon zest, salt and pepper (and thyme, if you wish) and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.

4. Serve immediately.