Serves 6 servings
Ingredients
- 2 qt. water
- 4 cups snap peas or snow peas
- 1/4 cup grass-fed butter
- Juice & zest of 1 small lemon
- 3 Tbls. chopped chives
- 3 Tbls. chopped mint
- 1/4 cup slivered almonds
- sea salt & pepper to taste
Directions
- Blanch. Bring 2 qt. water to boil with a pinch of sea salt in a large pot. Add snap peas to boiling water to cook until just tender, 4-5 minutes. While boiling, add lots of ice to a big bowl of water. Once peas are tender, turn off stove and transfer peas to ice water using a slotted spoon or colander. Let peas cool in the water for 3-5 minutes then drain and pat dry.
- Melt. In a small pot or skillet, melt butter over medium heat. Still in chives & mint for 1 minute, then add peas, lemon juice, salt & pepper, stirring to coat for another 2-3 minutes.
- Serve. Plate peas and top with nuts, sprinkle lemon zest and more salt & pepper to taste.
Notes
- Blanched peas can be made ahead of time and stored in the refrigerator for 1-2 days.
- Modification Ideas: Can also serve this as a cold salad, add other veggies like radishes, or add feta cheese.
Nutrition Facts (per serving):
Calories: ~140kcal, Protein: 4g, Carbohydrates: 9g, Dietary Fiber: 3.5g, Sugars: 4g, Fat: 10g, Saturated Fat: 2g