Sugar Snap Peas with Soffrito, Hot Pepper and Mint

1. 1

   In a medium skillet, heat 1/4 cup of the olive oil.

2. 2

   Add the carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned, about 8 minutes.

3. 3

   In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.

4. 4

   Add the snap peas and cook over high heat just until they are bright green, about 2 minutes.

5. 5

   Add the soffrito and cook until the snap peas are lightly browned in spots, about 2 minutes.

6. 6

   Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer.

7. 7

   Add the torn mint and season with salt.

8. 8

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.