Sugar snap peas add color,
texture and variety to meals and are usually available fresh
in June - July.
Minted Sugar
Peas With Red Pepper
- 2 pounds sugar snap peas,
trimmed
1 large red bell pepper, seeded and cut julienne
1 tablespoon butter
4 tablespoons fresh mint, chopped
1/4 teaspoon black pepper
- Simmer peas in water in
large saucepan until almost tender, 5 minutes; add red pepper
to pan, cover and cook 2 to 3 minutes longer. Drain; keep warm.
- Melt butter in large saucepan;
add mint and saute 2 minutes; add peas and red pepper to butter;
toss well, season with black pepper and serve immediately.
Serves 8.
Nutrition Facts
Calories 63 calories
Protein 4 grams
Fat 1 grams
Carbohydrates 9 grams
Recipe provided courtesy
of Pork, The Other White Meat.
