Snow Peas with Pine Nuts and Mint

Spring has sprung here in Northern California. The sweet peas are blossoming, the snap peas are climbing, and I have peas on my brain! Today I had a hankering for snow peas and cooked up a bunch this afternoon just for the heck of it. There are so many ways to prepare snow peas, the only thing you really don’t want to do is to over-cook them. This is a simple stir-fry with pine nuts, garlic, sesame oil, and a little mint. What’s your favorite snow peas recipe?

Snow Peas with Pine Nuts and Mint Recipe

  • Yield: Serves 2-3.


  • 2 Tbsp olive oil
  • 1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings removed
  • 1/4 cup pine nuts
  • 1 clove garlic, minced
  • 1/4 teaspoon dark sesame oil
  • 10 large mint leaves, chopped


1 Heat olive oil in a large skillet on medium high heat. Add the snow peas, garlic, and pine nuts. Stir to coat with the oil. Cook for 1-2 minutes, stirring. You do not want to overcook the snow peas or they will get limp. They should still be a little bit crunchy.

2 Remove from heat. Stir in the sesame oil and chopped mint leaves. Serve immediately.

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Showing 4 of 7 Comments

  • Mary

    These snow peas look divine. I like the idea of sesame oil, because I like snow peas with some stir fry type brown bits on their crunchy goodness. It’s not the season yet, here, but once they come in, I’ll try this recipe out. Thanks.

  • Alanna

    Brilliant! It must be the snow-pea season, I posted them yesterday!

  • Tracy27

    Mmm, snow peas – I just used up the last of my winter ones (thank you, NorCal weather!) and replanted new ones a couple of weeks ago.

    I usually saute them in a little olive oil and garlic, then give them a good squeeze of lemon juice at the end. I’m eager to try this recipe, though.

  • Marc

    I follow the method from Chez Panisse Vegetables: put a bit of butter, a bit of water, and the snow peas (or even better yet, sugar snap peas) in a skillet. Turn the heat to medium or medium-high, and cook until the peas are tender. Add salt and pepper to taste. If the butter-water proportions are right, they make an emulsion of sorts that coats the peas.

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