Sugar Snap Peas With Soffrito

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READY IN: 30mins
Recipe by threeovens

We love sugar snap peas because they are really hard to mess up. They usually remain tender crisp even if you forget and overcook them a little, lol. In this recipe, they are cooked with a soffrito of carrots, celery, onion, and bell pepper. From "Food and Wine" magazine.

Ingredients Nutrition

Directions

  1. Heat 1/4 cup oil, in a medium skillet, over medium heat and cook carrots, celery, onions, and bell peppers, stirring occasinoally, until vegetables are tender and lightly browned, about 8 minutes.
  2. In a large skillet, heat the remaining oil, add the sugar snap peas, and cook on high heat until they turn a bright green, about 2 minutes; add the soffrito and cook until the snap peas are browned in spots, another 2 minutes.
  3. Add crushed red pepper flakes with 1/4 cup water and cook until crisp tender, 2 minutes more.
  4. Add mint leaves, season with salt; serve hot or room temperature.

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