It's a non-negotiable step to snap pea greatness.
are one of the world’s finest vegetables. Perfectly crispy. Great when cooked . Gently sweet. Pleasingly vegetal. They check off every box of a top tier vegetable should.
There is one tiny itsy-bitsy caveat: the strings. You know what we’re talking about, right? That little strings that run up the side of a snap pea shell. They're impossible to chew and incredibly annoying when lodged between your teeth., but if you don't do it, you’re going to be dealing with a less-than-ideal situation and a real need for dental floss. So here’s a quick run-through to get rid of those strings and start crunching as soon as possible.
Because the two strings run along the concave side, position the pea so that the convex side faces you. It should look like like a smile, not a frown., make a small slit—from the convex side to the concave side on each end of the shell, near the tip, but don't cut all the way through. You want the tips to stay attached so that you can use them as a handle for this next step.
The tips should be dangling, attached to the concave side of the shell. Just grab them and pull along that side. The string will pull off of the shell easily, and once you’ve pulled the first tip and discarded the pesky string, pull the second tip in the opposite direction.You could also do this whole process without a knife.
Yes, it’s extra effort. Yes, it's delayed gratification. And yes, it’s worth it. Because the best things in life require a little bit of work. And the flavor and texture of this vegetable is surely one of life's best things.A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better. While we love mild, small cannellini beans, any kind of white canned bean would work great here.
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