Although the whole pod of a sugar snap pea is theoretically edible, there is a tough string that runs down one or both sides of the pod. Larger (older) peas will have the string on both sides, smaller peas usually just on one side.
2 teaspoons olive oil
3 cloves garlic, slivered
3/4 pound sugar snap peas, strings removed
1 can (14 1/2 ounces) stewed tomatoes, drained
1/4 cup minced fresh basil
1/2 teaspoon salt
1 In a large nonstick skillet, heat the oil over medium heat. Add the garlic and cook until tender, about 1 minute.
2 Add the sugar snaps, tomatoes, basil, and salt, and cook, stirring frequently until the peas are tender, about 4 minutes. Makes 4 servings