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.
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