Fabulous Snappy Green Beans don’t need much but a simple steam then great olive oil and a sprinkle of coarse salt. The only trick is to cook them PAST the crisp stage until they are very tender (but not soggy) then douse them with good olive oil and sprinkle with salt. You’ll want to eat them with your fingers (and lick them clean).
Sweet peas are a snap to cook or stir-fry if you have any left by the time you get home. Just tail them (by grabbing the top) then zip the string off like a zipper. DO NOT OVERCOOK the se. I like to toss them whole into a pot of boiling pasta right before draining and then toss the whole lot with olive oil or butter, some lemon, salt and pepper and fresh thyme and then hit it with a little shredded Parm or any sharp cheese. Need I say, eat this ASAP?