I can’t really take credit for this recipe. These sugar snap peas were served as a side at a dinner at my parents house and I had to share the recipe! Fresh and light with a delicate flavor, this would be a perfect side for any meal. I LOVE adding fresh herbs to dishes that I make. They have so much more flavor than dried herbs and are also so nutritious!
1 pound sugar snap peas, stems and strings removed
2 shallots, sliced
½ cup sliced almonds
Fresh mint leaves (about 15), chopped
Juice and zest of one large orange
3 T butter or ghee
¼ t salt
Pepper
Salt flakes or coarse salt, to taste
First, toast the almonds in about 1 tablespoon of butter. Melt the butter in a large saute pan over medium heat. Once it is melted, but not burned, add the almonds and stir until they are golden brown. Be careful not to burn the butter or the almonds. Once they are golden, remove the almonds from the pan and set aside.
To the same pan, add the rest of the butter and melt. Add in the shallots and cook until they are soft and start to brown. Add the snap peas and stir for about 5 minutes, until they turn bright green. Finally, add in the juice and stir for another minute. Stir in the zest, mint, salt and pepper.
Transfer to a beautiful plate, top with toasted almonds and a pinch or two of your coarse sea salt. Serve right away.
