Minted Sugar Peas with Red Pepper
Fresh mint adds a springtime note of flavor to crisp-tender sugar snap peas and julienned red bell peppers.
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 sauté 2 minutes; add peas and red pepper to butter; toss well, season with black pepper and serve immediately.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.