Sugar Snap Peas With Soffrito |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We love sugar snap peas because they are really hard to mess up. They usually remain tender crisp even if you forget and overcook them a little, lol. In this recipe, they are cooked with a soffrito of carrots, celery, onion, and bell pepper. From Food and Wine magazine. Ingredients:
1/4 cup extra virgin olive oil |
2 tablespoons extra virgin olive oil |
2 medium carrots, chopped fine |
2 medium celery ribs, chopped fine |
1 medium onion, chopped fine |
1/2 medium red bell pepper, chopped fine |
1 1/2 lbs sugar snap peas, halved crosswise |
1/2 teaspoon crushed red pepper flakes |
1/2 cup fresh mint leaves, torn |
sea salt |
Directions:
1. Heat 1/4 cup oil, in a medium skillet, over medium heat and cook carrots, celery, onions, and bell peppers, stirring occasinoally, until vegetables are tender and lightly browned, about 8 minutes.
2. In a large skillet, heat the remaining oil, add the sugar snap peas, and cook on high heat until they turn a bright green, about 2 minutes; add the soffrito and cook until the snap peas are browned in spots, another 2 minutes.
3. Add crushed red pepper flakes with 1/4 cup water and cook until crisp tender, 2 minutes more.
4. Add mint leaves, season with salt; serve hot or room temperature.
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