How to Make Minted Sugar Snap Peas

Fresh peas and mint are a spritely combination, perfect for spring, when peas come into their brief season. Serves four to six.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 tbsp. finely shredded fresh mint leaves
• 1 1/2 lbs. sugar snap peas
• 2 tbsp. unsalted butter
• Groceries
• Large Pots
• Large Skillets
• Mixing Bowls
• Mixing bowls

1. 

   Snap off the ends of the peas.

2. 

   Blanch peas in a pot of salted boiling water for 3 minutes, until tender but still a little crisp.

3. 

   Scoop the peas into a bowl of ice water to stop the cooking process.

4. Drain the peas well.

5. 

   Melt the unsalted butter in a large skillet over medium-low heat. Add half the mint, peas, and salt and pepper to taste. Warm, stirring, until thoroughly heated.

6. 

   Sprinkle with remaining mint.

Tips & Warnings

• Sugar snap peas are in between shell peas and snow peas (pea pods). Like with snow peas, you eat the pod, but snap peas are plumper.

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