For the past two weeks in a row my friend and farmer Ben has brought me fresh sugar snaps straight from his glorious Leggett Farm Organics.  I remembered this quick little recipe and whipped it up last Thursday for a healthy lunch.  Mmmmmm!
1 lb fresh sugar snap peas
1/4 cup minced sweet onion
3 Tbs olive oil, divided
20 grape tomatoes
4 oz crumbled goat cheese
2 Tbs chopped fresh basil
1/2 t fresh ground pepper

Cook peas in boiling water 1 1/2 minutes.
Drain.
Plunge into ice water; drain.

Heat 1 Tbs olive oil over medium high heat in a large skillet
When oil is hot, turn to medium low and add onions.
Sauté 2 minutes.
Add remaining 2 Tbs olive oil. Heat until oil is hot.
Add sugar snaps and tomatoes, and cook until heated through, approximately 2 minutes.
Place mixture in a bowl.
Add goat cheese, basil, and pepper.
Toss gently.

Serves 4.