Sugar Snap Peas with Fresh Mint
Recipe courtesy of Harvard University Dining Services
Serves 4
Ingredients:
- 1 pound fresh sugar snap peas
- 1 red bell pepper, cored, seeded, and sliced crossways into 2-inch julienne strips
- 1 clove garlic, peeled
- 2 teaspoons canola oil
- 2 tablespoons fresh mint, finely chopped
- Salt (optional) and pepper to taste
Preparation:
- Place the sugar snap peas in a small steamer basket, and place the basket above an inch of boiling water in a pot with a tight-fitting lid.
- Cover and cook over medium-high heat until the peas are tender yet still slightly crisp, about 2 to 3 minutes. Meanwhile, fill a large bowl with cold water.
- Place the peas in the cold water to stop the cooking process, drain in a colander, and set aside.
- Heat the canola oil in a sauté pan over medium heat.
- Smash the garlic clove with the side of a knife and add it to the oil. Sauté the garlic lightly in the oil and remove it from pan as soon as it starts to brown.
- Add the red pepper strips to the pan and sauté until they are tender. Add the peas to the pan and sauté until they are warmed through, about 2 to 3 minutes.
- Remove the pan from the heat, toss the mixture with the fresh mint, and serve.