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Snap Peas with Mint Oil

1/3 cup fresh mint leaves         

1/3 cup canola oil

1/2 pound sugar snap peas, strings removed

Salt and pepper to taste  

MINT OIL: Bring 2 quarts of water to boil in a 3 quart saucepan. Add mint and blanch just until it is limp and turns bright green, (about 30 seconds.) Remove mint from pan with and plunge into cold water to stop cooking and set color. Drain mint, squeezing out excess liquid. Place mint in blender jar and pulse until finely chopped. With blender running, slowly add oil and blend until mint is pureed. Transfer to a bowl. Season to taste with salt and pepper. Set aside.

PEAS: Add salt to water in which mint cooked. Bring to a boil. Blanch peas until tender and bright green, about 3 minutes. Plunge peas into a bowl of cold water to stop cooking. Drain well and pat dry with paper towels. Transfer to a bowl. Toss with mint oil. Arrange on a serving platter. Sprinkle lightly with sea salt if using. Garnish with lemon wedges. 

This entry is related to the following products. Click on any of them for more information.
Mint, Sugar Snap Peas, Peas,