Sugar Snap Peas with Mint Oil

Use the leftover fragrant mint oil as a marinade for chicken, lamb chops or firm white-fleshed fish or mix it with lemon juice for a refreshing salad dressing.

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  • Servings: 4

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  • 1/3 cup fresh mint leaves
  • 1/3 cup canola oil
  • Salt and freshly ground pepper
  • 1/2 pound sugar snap peas, strings removed
  • Lemon wedges, for serving

How to make this recipe

  1. In a medium saucepan of boiling water, blanch the mint just until limp and bright green, about 30 seconds. Using a slotted spoon, transfer the mint to a blender and pulse until finely chopped. With the machine on, add the oil in a thin stream and blend until pureed. Transfer to a bowl and season with salt and pepper.

  2. Add salt to the boiling water, then blanch the sugar snap peas until just tender and bright green, about 3 minutes. Drain well, transfer to a bowl and toss with about 1 tablespoon of the mint oil. Serve with lemon wedges.

Contributed By Published April 1997

456169 recipes/sugar-snap-peas-with-mint-oil 2013-12-06T23:52:22+00:00 Grace Parisi spring|side-dishes|4|fast|healthy|vegetarian|weeknight-dinner|lunch april-1997,grace parisi,sugar snap pea salad,mint oil,spring vegetable recipe,mint dressing recipes,sugar-snap-peas-with-mint-oil 456169

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