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 tablespoons extra virgin 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 tablespoons chopped fresh mint
- Black pepper to taste
- Lemon juice to taste
1 Sauté sugar peas: 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 green onions and sugar: 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.