Buttered Sugar Snaps and Green Peas

Total Time
25mins
Prep 15 mins
Cook 10 mins

This is one of the side dishes that is always on my Easter menu. It has a fresh, light taste, and the mint really brightens up the flavor. It can be made ahead a day early through Step 1, if desired.

Ingredients Nutrition

Directions

  1. Bring a large skillet half full of lightly salted water to a boil. Add snap peas and green peas. Return to boil; boil 1 minute or until snap peas are crisp-tender. Do not overcook. Drain; rinse with cold water and drain well again.
  2. Melt butter in skillet. Add snap peas, green peas, salt and pepper. Cook over medium-high heat, stirring, until hot. Remove to serving bowl; sprinkle with mint, if desired.
Most Helpful

5 5

We had this as a side with the first of our two Christmas dinners and everyone enjoyed them very much. They reheat well also, since I had a bit left over and don't like to waste anything.

5 5

This was a nice simple side dish that went very well with the chicken my daughter made for dinner tonight. I steamed my sugar snap peas until they were just beginning to heat through then I added them to the pan with the melted butter and tossed them very quickly. We typically eat sugar snaps raw so I didn't want to alter their texture by cooking them to much. Thanks so much for sharing this recipe. Made and reviewed for the 25th AUS/NZ swap

5 5

Very good and easy to make. I followed the recipe as written other then I didn't add the optional mint. Everyone enjoyed them.