1 lb sugar snap pea pods
1/3 C Traina Sun Dried Apricot Granules
1/4 crushed red pepper flakes
1/2 tsp sea salt
Drizzle of olive oil
Snap blossom end off snap pea and remove string
Bring 2 quarts of water to a boil. Submerge peapods for a brief minute or 2 (depending on your crispness preference).
Drain pods and flash chill in ice water.
Drain well, then toss pods in a bowl together with remaing ingredients.
Arrange on serving plate, garnish with a sprinkle of apricots.