Sugar Snap Peas with Mint

Adapted from Martha Stewart’s Healthy Quick Cook

This simple and fresh side goes with just about anything. It also travels well, so consider it for the picnic basket.

  • 1 pound sugar snap peas
  • 2 tablespoons Everyday Vinaigrette
  • 1/2 cup packed mint leaves, roughly torn
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Prepare an ice bath by filling a large bowl with ice cubes and cold water.
  • Bring a pot of generously salted water to a boil. Cook the peas for no more than 30 seconds, then remove them from the water and place them in the ice bath. Allow them to chill fully, then drain.
  • Toss the peas with the dressing, mint, salt and pepper. Serve at room temperature.

Preparation time: 5 minute(s)

Cooking time: 1 minute(s)

Number of servings (yield): 4

 

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