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Sugar Snap Peas with Mint and Lemon Recipe

Sugar Snap Peas with Mint and Lemon

Bright, crisp-tender sugar snap peas are quickly blanched, sautéed, and finished with fresh mint, lemon juice, and lemon zest. Serve this refreshing side dish warm or at room temperature.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Fresh sugar snap peas, trimmed and stringed
  • 1 tablespoon Extra-virgin olive oil
Finishing Ingredients
  • 1/4 cup Fresh mint leaves, finely chopped
  • 1 tablespoon Fresh lemon juice
  • 1/2 teaspoon Finely grated lemon zest
  • 1/2 teaspoon Kosher salt
  • to taste Freshly ground black pepper

Method
 

Step-by-Step
  1. Trim the sugar snap peas and remove their tough strings.
  2. Bring a large pot of salted water to a boil. Add the peas and cook for about 2 minutes, just until bright green and crisp-tender.
  3. Drain the peas immediately. For especially vivid color and a firmer texture, briefly rinse or immerse them in ice water, then drain and pat dry.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the peas and sauté for 2–3 minutes, until heated through.
  5. Remove the skillet from the heat. Toss the peas with the chopped mint, lemon juice, lemon zest, kosher salt, and freshly ground black pepper.
  6. Serve the peas warm or at room temperature.

Notes

Do not overcook the peas. Add the mint and lemon after removing the pan from the heat to preserve the mint's aroma and keep the lemon flavor fresh rather than harsh.