Sugar Snap Peas with Mint

Directions

Add enough water to adequately cover the sugar snap peas and bring to the boil. Prepare a bowl with ice water to “shock” the sugar snap peas after blanching.

Add the teaspoon of salt and the sugar snap peas and cooked until tender-crisp, about 2 minutes.

Drain and shock the sugar snap peas in ice water. This will lock in the color, stop the cooking and prevent them from shriveling. You could also run the peas under very cold running water to make things a touch simpler. Drain and pat dry with a towel.

This can be done up to one hour in advance.

Melt the butter in a skillet over medium high heat.

Add the peas and the mint. Toss to combine and cook until just heated through. Taste and add remaining salt if desired.

Serve immediately.