Sugar snap peas are one of my favorites. They always seem so summery and fresh. My husband grew up on a farm, and likes to eat them plain, right out of the bag from the produce department. I convinced him to try this recipe for minted sugar snap peas a few weeks ago. He liked it just fine, I suppose, but still eats them out of the bag. Me? I absolutely loved them.
Minted Sugar Snap Peas
- 1 ½ pounds sugar snap peas, ends trimmed.
- 1 ½ teaspoons unsalted butter.
- 1 ½ teaspoons extra-virgin olive oil.
- 1 tablespoon chopped fresh mint.
- Salt and freshly ground black pepper.
Bring a large pot of salt water to a boil. Add the sugar snap peas and simmer until bright green and crunchy, about 1 to 2 minutes. Drain and run under cool water.
In a skillet over medium heat, melt the butter in the olive oil. Add the sugar snap peas and cook, stirring occasionally, until hot, about 1 minute. Add the mint and season to taste with salt and pepper. Stir together and serve immediately.
There. Wasn’t that easy?