Ingredients:

  • 1 pound (450g) fresh sugar snap peas, ends trimmed and strings removed
  • 2 quarts (2 liters) water
  • 1 tablespoon kosher salt (plus more for seasoning)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Fill a large bowl with ice water. Set aside.
  2. Bring water and 1 tablespoon salt to a rolling boil in a large pot. Add sugar snap peas and cook for 2-3 minutes, until bright green and crisp-tender.
  3. Immediately drain the peas in a colander and plunge them into the ice bath to stop cooking. Leave for 1-2 minutes.
  4. Drain the peas well. In a large bowl, whisk together olive oil, lemon juice, mint, pepper, and red pepper flakes (if using).
  5. Add the peas to the bowl with the dressing and toss gently to coat. Season with salt to taste. Serve immediately.