Presented by John Nesby – Chef and owner of MorMor Bistro & Bar, Poulsbo, WA

At MorMor, one of our favorite and simplest dishes for snap peas is a fresh sidedish that combines a few ingredients but is big on flavor!

Serves 6

Ingredients

• 1 lb. sugar snap peas, stems and strings removed
• 3 Tbsp. butter
• 1/2 tsp. salt
• 1 pinch freshly ground pepper
• 1/4 cup coarsely chopped fresh mint

Directions

Blanch peas 1 minute in a pot of boiling salted water. In a large skillet over medium-high heat, melt the butter. Add peas and stir until bright green and crisp-tender, about 3 minutes (Do not over cook! You want that crunch). Season with salt and pepper to taste, toss with mint, and serve hot. Then have 1 lemon handy, use a citrus zester to zest about 1 Tbsp. of the zest and fine chop the zest. Sprinkle your chopped zest over the warm peas for a refreshing and aromatic twist on this classic dish.