Two glorious spring stars in one recipe, let the flavors shine with this simple recipe.
1/2 tablespoon pure olive oil
sugar snap peas, ends trimmed and strings discarded
Juice from 1/2 lemon
1/4 cup mint leaves, torn
1. Preheat the oven to 500°. Set a large, ovenproof skillet over high heat until very hot, about 2 minutes.
2. Add the pure olive oil and swirl to coat the pan. Add the snap peas, toss a few times and transfer the skillet to the oven. Cook for 2 minutes, then carefully toss the peas a few times. Return the skillet to the oven and cook for 2 minutes longer, until the peas are crisp-tender.
3. Toss the peas with the lemon oil and season with salt. Transfer to a serving bowl. Scatter the mint on top and serve.