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Ingredients
- Salt
- 2 pounds sugar snap peas, tough strings removed
- 2 tablespoons olive oil
- 1/2 cup loosely packed chopped fresh mint leaves
- 1/2 teaspoon pepper
Method
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add peas to boiling water; bring back to a boil. Continue boiling until peas turn bright green, about 30 seconds. Drain and immediately plunge into ice water. Let stand to thoroughly chill, about 5 minutes. Drain and spread peas out on paper towels to dry.
- Just before serving, warm oil in a large skillet over medium-high heat. Add peas, mint, pepper and 1 tsp. salt. Cook, stirring often, until warmed through, about 2 minutes. Serve warm.
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