Sugar snaps–those chubby, edible-podded peas–are so good raw or lightly cooked, I don't like to gussy them up too much. In this recipe, all you do is sauté them lightly in butter, sprinkle in a little salt and pepper, and add just a touch of a single herb (you get to choose which one). There. I just told you the whole recipe.
This is a great choice for cooks who hate to chop. Just snip the chosen herb with scissors.