Minty Sugar Snap Peas Recipes

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SUGAR SNAP PEAS WITH MINT



Sugar Snap Peas with Mint image

You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves whole and using sugar snap peas.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

1 pound sugar snap peas, ends pinched off and strings removed (about 5 cups)
2 tablespoons Orange Vinaigrette
1/2 cup tightly packed mint leaves
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.
  • Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.

SUGAR SNAP PEAS WITH MINT



Sugar Snap Peas with Mint image

Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.

Provided by ORNERY

Categories     Side Dish     Vegetables     Green Peas

Time 10m

Yield 4

Number Of Ingredients 7

2 teaspoons olive oil
¾ pound sugar snap peas, trimmed
3 green onions, chopped
1 clove garlic, chopped
⅛ teaspoon salt
⅛ teaspoon pepper
1 tablespoon chopped fresh mint

Steps:

  • Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 8.3 g, Fat 2.4 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 74.7 mg, Sugar 0.3 g

MINTY SUGAR SNAP PEAS



Minty Sugar Snap Peas image

Fresh mint adds a lively touch to cooked sugar snap peas. It's also nice on green beans or carrots. -Alice Kaldahl, Ray, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

3 cups fresh sugar snap peas, trimmed
1/4 teaspoon sugar
2 to 3 tablespoons minced fresh mint
2 tablespoons butter

Steps:

  • Place 1 in. of water in a large skillet. Add peas and sugar; bring to a boil. Reduce heat; simmer, covered, until peas are crisp-tender, 4-5 minutes; drain. Stir in mint and butter.

Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 45mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges

MINTED SUGAR SNAP PEA SALAD



Minted Sugar Snap Pea Salad image

Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.-Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 pounds fresh sugar snap peas, trimmed and strings removed
1/4 cup crumbled goat cheese
DRESSING:
3 tablespoons minced fresh mint
3 tablespoons olive oil
1 small shallot, finely chopped
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.

Nutrition Facts : Calories 197 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

SUGAR SNAP PEAS WITH MINT DRESSING



Sugar Snap Peas with Mint Dressing image

Sugar snap peas are dressed with shallots and mint.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

Salt and freshly ground pepper
1 pound sugar snap peas, trimmed
3 tablespoons finely chopped shallots
3 tablespoons rice-wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
6 tablespoons olive oil
1 1/2 cups fresh mint leaves, roughly chopped

Steps:

  • Bring a small saucepan of salted water to a boil; prepare an ice bath. Add the peas to the boiling water, and cook until bright green and crunchy, about 1 minute.
  • Using a slotted spoon, transfer peas to ice bath until cold. Drain peas in a colander, and transfer to a serving dish.
  • Combine the shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid. Season with salt and pepper. Cover, and shake vigorously until well combined. Let dressing stand 10 minutes. Pour dressing over the peas. Toss, and serve.

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