If your sugar snap peas don’t disappear as fast as they do at my house, this is a good simple recipe in which to use them. This recipe comes from the July/August 2008 issue of Vegetarian Times.
- ¼ cup olive oil
- 3 tablespoons chopped fresh mint
- 2 tablespoons lemon juice
- 1 tablespoon finely minced onion
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 lb trimmed sugar snap peas
- ⅓ cup chopped nuts
Make the vinaigrette by whisking all the ingredients together. Cook peas in boiling water 2 minutes, till bright green, (don’t overcook). Drain, then toss peas with 3 T. of vinaigrette, stir in nuts.