First, take the sugar snap peas and rinse them under cold water. This helps remove any dirt or debris. Next, trim the ends—just a quick snip with a knife will do. Some people opt to remove the strings along the seam, but it’s a matter of preference. I personally love the crunch that the whole pod provides.

In a large skillet, add the olive oil and turn the heat to medium-high. As the oil heats, it should shimmer but not smoke. This indicates that it’s ready for cooking.

Once the oil is hot, add the prepared sugar snap peas to the skillet. Stir them around to coat them in the oil. This should only take about 2-3 minutes. The goal is to cook them quickly while maintaining their vibrant color and crispness.

Sprinkle the kosher salt, black pepper, and optional red pepper flakes over the peas. Stir well to ensure they are evenly coated. If you’re using lemon zest, add it now. This fragrant addition can elevate the entire dish.

Once the peas are bright green and tender-crisp, remove them from the heat. Serve immediately, adding a sprinkle of sea salt or fleur de sel on top.