Cook peas in boiling water to cover 2 minutes; drain. Plunge into ice water to stop the cooking process; drain.
Sauté shallots in hot oil in a large skillet until tender. Add peas, and cook until thoroughly heated.
Place mixture in a bowl. Add tomatoes and remaining ingredients; toss gently. Serve immediately.
Perhaps one of the best sugar snap pea recipes ever. We consumed 1 lb between 2 adults and one child and wished we had more.
