03 August 2012

Minty Snap Peas

Sugar makes everything better...even picky little eaters will gobble up their veggies if you make them almost dessert-like.  This recipe will make the pea-haters happy, but they still taste delish if you like your veggies, too.



Minty Snap Peas

Serves 4 as a side

1 pound snap peas, trimmed
½ teaspoon butter
The juice and zest of ½ lemon
2-3 shallots, sliced into rings
¼ teaspoon sugar
Salt and pepper to taste
2 large basil leaves, thinly sliced
4 large mint leaves, thinly sliced

In a sauce pan over medium heat, melt the butter.  Add the shallots and saut√© until they are soft and fragrant, about 3 minutes.  Add the snap peas and sugar and continue to cook, stirring often, until peas are bright green, about 3 more minutes.  Stir in the lemon juice and zest and remove from heat.  Add salt and pepper to taste, and scrape into a serving bowl.  Sprinkle fresh herbs on top and serve hot or at room temperature.