Blistered Snap Peas with Mint |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 tablespoon(s) pure olive oil |
2 pound(s) sugar snap peas, ends trimmed and strings discarded |
1 1/2 tablespoon(s) lemon olive oil (see note) |
flaky sea salt, such as maldon |
1/4 cup(s) mint leaves, torn |
Directions:
1. Preheat the oven to 500°. Set a large, ovenproof skillet over high heat until very hot, about 2 minutes. Add the pure olive oil and swirl to coat the pan. Add the snap peas, toss a few times and transfer the skillet to the oven. Cook for 2 minutes, then carefully toss the peas a few times. Return the skillet to the oven and cook for 2 minutes longer, until the peas are crisp-tender. Toss the peas with the lemon oil and season with salt. Transfer to a serving bowl. Scatter the mint on top and serve.
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