Blistered Sugar Snap Peas with Lemon & Mint

Sugar snap peas are one of the fleeting pleasures of early summer — sweet enough to eat straight from the bag, crisp enough to hold up to a hot pan. This recipe takes less than 15 minutes and lets the peas do the talking.

Details

Time: 15 minutes  |  Serves: 4

Ingredients

• 1 lb sugar snap peas, strings removed (Good Soil Farmers)
• 2 tbsp olive oil
• Flaky sea salt
• Zest and juice of 1 lemon
• Small handful fresh mint leaves, torn
• Optional: pinch of red pepper flakes

Instructions

1. Heat a cast iron skillet over high heat until smoking — this is important. You want serious heat.
2. Toss snap peas with olive oil and a pinch of salt.
3. Add to the pan in a single layer. Do not crowd. Let them blister undisturbed for 2 minutes.
4. Toss once, cook 1 more minute. They should be charred in spots and still bright green.
5. Remove from heat. Finish with lemon zest, a squeeze of lemon juice, and torn fresh mint.
6. Serve immediately — these are best hot from the pan.

No-Cook Option

Shave raw snap peas lengthwise with a sharp knife and toss with a lemon-tahini dressing, toasted sesame seeds, and fresh herbs. Excellent alongside grilled fish or chicken.

From Your Box

Sugar snap peas this week are from Good Soil Farmers in Illinois — harvested at peak sweetness and best eaten within 3–4 days. Keep refrigerated and unwashed until ready to use.