Sugar Snap Peas With Soffrito, Hot Pepper And Mint

1. 1

   In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the

2. 2

   is tender and lightly browned, about 8 minutes.

3. 3

   In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the

4. 4

   and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.