Prep 5 mins
Cook 2 mins
This is a recipe that I threw together on the spur of the moment one day and was amazed at how tasty, easy and healthy is was. It's now in demand at our place and with guests. Please DON'T be afraid of the amount of mint.. it makes the dish. I don't use butter or salt or pepper, so far the flavours of the sugar snaps and the mint together have totally been enough. This is not a dish that does well standing on a buffet table for ages... best made literally in 2 minutes when guests are seated and served piping hot to their plates.(or you can stand in the kitchen and eat the lot ! LOL) ZWT REGION: The Netherlands.
- Wash and chop the tips off the sugar snaps.
- Put 2.5 cm (1 inch) water in a saucepan put in the sugar snaps and bring to the boil -- boil on the highest heat for 1 minute.
- Drain, add all the mint to the sugar snaps and toss well.
- Serve this immediately.
Very nice. Granted, I tossed them with a bit of butter. :-) I never would have thought of mint with sugar snaps but they're good.
Delicious! My snap pea hater hubby even enjoyed this. Four stars ONLY because I used frozen peas and dried mint. Next go round I will go fresh all-the-way and probably update my review :)
Yummy, quick and fresh from the garden - this little side-dish has it all going for it! My garden was overflowing with snap peas and fresh mint - this was perfect! I loved that it didn't have any added fat - it was peas and herbs plain and simple. Loved it served with Salmon With Dijon Dill Shallot Sauce. Made for ZWT4.