• chef janet

Sugar Snap Peas with Mint

Peas and mint are perfect together. It’s May and snap peas were looking great at the farmer’s market this week so I grabbed some of these hefty ones and stopped by the herb stand for some fresh mint. My preferred cooking method for snap peas is to blanch them for just a couple of minutes-they cook quickly and evenly and turn a beautiful bright green. Toss them with some olive oil, chopped mint, lemon zest and a dash of salt and you have a perfect spring salad.


1/2 lb. snap peas 1-2 Tbsp olive oil zest of one lemon fresh mint kosher salt

In a large pot, boil about 2-3 quarts of water with 1 tablespoon of kosher salt, yes a whole tablespoon.

While the water is heating up, rinse the peas. Remove the string by grabbing the stem end and pulling gently down the seam.

Fill a large bowl with ice and cold water.

When the water comes to a boil drop in the peas. Cook for about 2-3 minutes.

Transfer the peas to the bowl of ice water. I use a frying spider to remove them so I can save the water (water is precious here in LA). This will cool the peas and keep them from getting over cooked. Leave them in the ice water until cool. Then remove from the water (again I use the spider so I can save the water).

Place on an absorbent towel to dry.

Slice in thirds and toss in a bowl with the oil, lemon zest, mint and salt. Serve immediately. If making ahead, do not cut the mint until the last minute as it will turn brown quickly.


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