As promised, I'm back to share this super simple yet totally delicious snap pea recipe with you! Thanks so much for the birthday wishes. The day was a ton of fun, and....lobster is TOMORROW NIGHT! Tummy rumbling!
In a 12-inch skillet, bring 1 cup of water and 1 tablespoon of butter to a boil over high heat.
Add 1 pound of trimmed snap peas. Cover and cook until bright green, about 2 minutes.
Remove the lid and reduce the heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes.
Remove from the heat and toss with 1/2 cup packed, thinly sliced fresh mint leaves. Season with salt and pepper.
Serve with...LOBSTER! Or just pork; Pork Chops with Rhubarb-Cherry Sauce to be exact!