My garden is in full on bloom and my trellis is literally raining snap peas. Here is a simple, quick cook version. I am also sharing five more very different way to eat sugar snap peas. How do you like to prepare them? Bon Appetit.
- 1 tsb lemon zest
- A quarter of a bell pepper- I used red but any color will work
- 2 cloves of garlic
- 1 nub of ginger
- 2 scallions (any onion from your garden will do)
- 4 chopped mint leaves
- 1 pound snap peas, trimmed
- 1 Tbsp. lemon juice
- 3 Tbsp. extra virgin olive oil
Directions: Place all Mirepoix ingredients in your food processor Pulse until you get a rough chop. Place mirepoix in skillet with olive oil, and cook until aromatic (1-2 minutes). Toss in peas and toss to coat, cooking 3-5 minutes. Sprinkle with fresh lemon juice and give it one final toss. Bon Appetit.