Sugar Snap Peas
Minted Sugar Snap Peas
Posted by Carole Koch
1 tablespoon finely shredded fresh mint leaves
¾ pounds sugar snap peas
1 tablespoon unsalted butter
Blanch peas in a large pot of boiling water for no more than 3 minutes, until tender but still a little crisp. Place peas in a bowl of ice water to stop the cooking process. Drain well. Melt the butter in a skillet over medium-low heat. Add half the mint, peas and salt and pepper to taste. Warm, stirring, until thoroughly heated. Sprinkle with remaining mint.
Serves 3.