Ingredients
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2 (15 oz) pkgs stringless sugar snap peas
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3 tbsp butter
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1/2 cup finely chopped walnuts, toasted
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2 tsp finely grated lemon zest
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3 tbsp finely chopped mint
Steps
1
Heat a large pot of salted water to a boil on high. Add the sugar snap peas and cook 1–2 min., until tender. Transfer to a colander to drain and immediately run cold water over them to cool. Drain well.
2
In a 12-inch nonstick skillet, melt the butter on medium. Add sugar snap peas and walnuts, stirring to combine. Season with salt and pepper to taste. Cook until sugar snap peas are just warmed through. Remove from heat and toss with the lemon zest and mint.
