Name: Sugar Snap Peas with Soffrito, Hot Pepper, and Mint
Yield: 8
Ingredients: 1/4 c. extra-virgin olive oil -; 2 tbsp. extra-virgin olive oil -; 2 medium carrots -; 2 medium celery ribs -; 1 medium onion -; 1/2 medium red bell pepper -; 1 1/2 lb. sugar snap peas -; 1/2 tsp. crushed red pepper -; 1/2 c. torn mint leaves -; Sea salt -

Sugar Snap Peas with Soffrito, Hot Pepper, and Mint

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Ingredients for - Sugar Snap Peas with Soffrito, Hot Pepper, and Mint

1. 1/4 c. extra-virgin olive oil -

2. 2 tbsp. extra-virgin olive oil -

3. 2 medium carrots -

4. 2 medium celery ribs -

5. 1 medium onion -

6. 1/2 medium red bell pepper -

7. 1 1/2 lb. sugar snap peas -

8. 1/2 tsp. crushed red pepper -

9. 1/2 c. torn mint leaves -

10. Sea salt -

How to cook deliciously - Sugar Snap Peas with Soffrito, Hot Pepper, and Mint

1. Stage

In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion, and bell pepper, and cook over moderate heat, stirring occasionally, until the sofrito is tender and lightly browned, about 8 minutes.

2. Stage

In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the sofrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.