Sugar Snap Peas with Mint

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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Nutrition Information

Sugar Snap Peas with Mint

Servings per Recipe: 4

Amount per Serving

Calories:  71

Calories from Fat:  33

Total Fat:  3.7g

Saturated Fat:  0.5g

Cholesterol:  0mg

Sodium:  146mg

Carbohydrates:  9.3g

Dietary Fiber:  3.7g

Protein:  2.2g

Sugars:  1.8g

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