1 Tablespoon extra-virgin olive oil
1 pound peas, trimmed
2-3 radish, julienned
Sea salt and freshly ground black pepper
Zest of 1 lemon
A few chives, about 5, chopped
2 Tablespoons fresh mint, chopped
Optional add-ons: feta, goat cheese, edible flowers
Instructions
- Heat a large skillet over medium-high heat. Add the oil and when warm, add the sugar snap peas and radish. Toss to coat in the oil and cook until just crisp tender, stirring often for 2-3 minutes. Season with salt and pepper.
- Transfer sugar snap peas and radish to a serving dish. Toss with lemon zest, chives, and mint.
