Sugar Snap Peas Recipe with Mint and Pistachios
This sugar snap peas recipe roasts fresh peas at high heat until tender-crisp, then finishes them with fresh mint, chopped pistachios and a squeeze of lemon. Ready in 20 minutes, Whole30 compatible and naturally vegan.
Servings: 4
Ingredients
- 8 ounces sugar snap peas
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh mint chopped
- ¼ cup shelled pistachios chopped
- ½ lemon
Instructions
- Preheat oven to 425 degrees F.
- Rinse snap peas and remove strings, as needed.
- Add prepared snap peas to a medium bowl with 2 tablespoons olive oil, minced garlic, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss to evenly coat.
- Spread snap peas on a parchment-lined baking sheet and distribute in an even later.
- Roast in the oven for 12 minutes.
- Transfer cooked snap peas to a serving bowl and top with fresh mint and chopped pistachios. Squeeze the juice of ½ a lemon onto the peas.
- Serve.
Notes
You can remove the strings from sugar snap peas by using your finger or a small paring knife to first cut the tip that has detached from the stem. Pull the string alongside the top of each one and discard.