Sugar snap peas seared in olive oil with green onions, mint, lemon zest and black pepper.
Almost all the prep time in this recipe is taking the strings off the sugar peas. Once you have that done, the rest is easy.
- 2 tbsp olive oil
- 1 pound sugar snap peas, strings removed
- 3-4 scallions or green onions, sliced on the diagonal
- A pinch of sugar
- Zest of a lemon
- 3 Tbsp chopped fresh mint
- Black pepper to taste
- Lemon juice to taste
1 Heat a large sauté pan on high heat for 1 minute. Add the olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes. Add the sugar peas and toss to coat with the oil. Sprinkle salt over them and toss again. Allow to cook, undisturbed, for 1 minute.
2 Add the green onions and sprinkle with a pinch of sugar. Toss to combine. Let cook for 1 minute. Toss and cook untouched again, this time leaving everything undisturbed for 2 minutes.
3 Turn off the heat, mix in the lemon zest and mint, then add black pepper and lemon juice to taste. Serve at once.
Yield: Serves 4-6.