Snap Peas with Lemon and Mint

Oh snap peas! They're so wonderful no matter how you eat them. They're a wonderful snack, but because they cook so quickly they can be turned into a side dish in a jiffy. The growing season for peas is very short because they can't handle frost or heat, so snatch these treats up while you can. 

from, serves 4


1 pound snap peas, trimmed
1 tablespoon lemon juice
1 teaspoon lemon zest
3 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon chopped mint leaves
Salt and freshly ground pepper, to taste


1. Fill a large bowl with water and ice. Set aside.
2. Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.
3. Using a slotted spoon, transfer snap peas to ice water.
4. Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.

Posted on April 8, 2015 .