Minted Sugar Snap Peas
A delightful springtime side dish of sugar snap peas, cooked crisp-tender and seasoned with butter and fresh mint.
1 1/2 pounds sugar snap peas, trimmed
2 tablespoons unsalted butter
2 tablespoons finely shredded fresh mint leaves - divided use
- 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.
- 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.
- Sprinkle the peas with the remaining 1 tablespoon mint and serve.
Makes 4 to 6 servings.