The seasons is over for sugar snap peas, can I have an awwwwww? It’s always sad to see the dying plants at this time in summer when the leaves are yellowing and the beans look less than perfect. And then you spot a few flowering pods that seem impossible to mature – but they do! I learned that lesson last year when I left some of these bedraggled plants in the ground, and more beans did grow. So with the dregs of pea pods left on the bushes, I made this recipe.
These needed to be cleaned up quite a bit since they are the last of the season and were hanging on the plant for the last picking – literally!
This recipe is perfect for these sugar snap peas because it disguises any flaws the pea pods have with the oh-so-tasty coating.
Fresh parsley from the garden. I tend to plant and use Italian flat leaf parsley more than traditional parsley. Either works nicely in this recipe.
Bread crumbs, parmesan cheese and parsley mixture to coat sugar snap peas.
After drizzling with olive oil, coat well with parmesan mixture. Excess crumbs fall off easily. I had quite a bit of leftover crumb mixture and saved it to sprinkle on top of soup and an egg dish the next day.
I found that the snap peas were slightly softened by the baking 15 minutes. You might have to experiment with cooking time to fit your taste. We ate ours as snack one day and with our dinner of Cashew Chicken another day. I even cut up the leftovers of these peas and put them in fried rice. Yummy!