Sugar Snap Peas with Mint and Lemon
- Yield 4 servings
- Prep 2 mins
- Cook 6 mins
Fresh or frozen, sugar snap peas make a healthful side when lightly dressing with mint and lemon.
“Just a little mint and lemon zest turns already popular sugar snap peas into a very special side dish,” Debra Ponzek says. Frozen peas with the strings removed can now be found in the freezer section of most supermarkets.
- 1 pound fresh or frozen sugar snap peas, trimmed and strings removed
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1/3 cup loosely packed chopped mint leaves
- 2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- Juice of 1/2 lemon
- Fill a bowl with ice and water. Bring a pot of water to a boil over medium-high heat. Add sugar snap peas; cook until bright green and still a little crispy, 3 to 4 minutes,. Remove with a slotted spoon and submerge immediately in ice water; drain.
- Heat oil over medium-high heat. Add garlic and sauté 1 minute. Add peas, mint and lemon rind; cook 2 to 3 minutes, until thoroughly heated. Add salt and lemon juice.
Recipe adapted from The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra Ponzek (© 2006. Published by Clarkson/Potter Publishers, a division of Random House, Inc.).