Minted Sugar Peas With Red Pepper

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Minted Sugar Peas With Red Pepper

 

2 pounds sugar snap peas, trimmed

1 large red bell pepper, seeded and cut julienne

1 tablespoon butter

4 tablespoons fresh mint, chopped

1/4 teaspoon black pepper

 

Simmer peas in water in large saucepan until almost tender, 5 minutes; add red

pepper to pan, cover and cook 2-3 minutes longer. Drain; keep warm. Melt butter

in large saucepan; add mint and saute 2 minutes; add peas and red pepper to

butter; toss well, season with black pepper and serve immediately.

Serves 8.

 

 

 

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