Minted Snap Peas


Nina Marcinowski

Ingredients

  • 1 ½ pounds sugar snap peas, trimmed
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely shredded fresh mint leaves, divided

Directions

  1. In a kettle of salted boiling water cook the snap peas for 1 to 3 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well.

  2. In a large skillet melt the butter, add 1 tablespoon of the mint, the peas, and salt and pepper to taste, and heat the mixture over moderately low heat, stirring, until the peas are heated through.

  3. Sprinkle the peas with the remaining 1 tablespoon mint and serve. Serves 4 to 6.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

Mailchimp

Fanpage