Few things say summer better than the crunch of a fresh snap pea. This zesty recipe can be used as a snack, a side dish or made into an entree by adding whole grain rice or pasta. Thanks to Kate from pie in the sky for this delicious dish!
- 1 pound sugar snap peas
- 1 tablespoon lemon-infused olive oil, or regular extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 teaspoon coarse sea salt
- Pinch of freshly ground black pepper
- 1 tablespoon finely shredded mint leaves
- 1 teaspoon finely grated lemon zest
Blanch the peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain in a colander, rinse under cold running water and drain again.
Heat oil, garlic, salt, and pepper in a large pan (or wok, if you are so blessed – but not if your wok is exclusively seasoned for Asian cooking, which rarely includes olive oil) over medium heat.
Add peas and cook, stirring, until heated through, 1-2 minutes.
Remove from heat, stir in zest and mint and serve hot.
Sugar Snap Peas with Mint
Servings per Recipe:Amount per Serving
Calories from Fat: 33
Total Fat: 3.7g
Saturated Fat: 0.5g
Dietary Fiber: 3.7g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.