I learned this technique for combining ingredients from one of my favorite cookbook authors, and Food Network hosts ~ Ina Garten, The Barefoot Contessa.
The sugar snap peas are usually available year round in the produce section, so this is a good little recipe to keep in mind when you want a fresh vegetable on the plate. It goes well with a number of entrees, grilled or broiled fish, chicken, beef or pork.
To prepare, simply rinse the Sugar Snap Peas, add enough dark (Asian-style) Sesame Oil to coat, then sprinkle with black (or toasted white) sesame seeds. That's it. It can be assembled several hours ahead and refrigerated until serving time.
As simple as this is, I think the flavor combination may surprise you. The sweetness of the Sugar Snap Peas with the deeply flavorful and fragrant Sesame oil, and the delicate crunch of the sesame seeds makes this one a standout.