Sugar Snap Peas with Mint Oil

1. 1

   In a medium saucepan of boiling water, blanch the mint just until limp and bright green, about 30 seconds.

2. 2

   Using a slotted spoon, transfer the mint to a blender and pulse until finely chopped.

3. 3

   With the machine on, add the oil in a thin stream and blend until pureed.

4. 4

   Transfer to a bowl and season with salt and pepper.

5. 5

   Add salt to the boiling water, then blanch the sugar snap peas until just tender and bright green, about 3 minutes.

6. 6

   Drain well, transfer to a bowl and toss with about 1 tablespoon of the mint oil.

7. 7

   Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.