Charred Snap Peas with Radishes, Mint and Lemon
Snap peas and mint are a classic springtime combination—and for more flavor, add a high-heat char. (You won’t sacrifice any of the freshness.)
- Makes4 servings
- Cook Time20 minutes
- 1
Peas and mint are a classic combination. In a recipe from their book “Bestia,” Ori Menashe and Genevieve Gergis, chef/owners of Bestia restaurant in Los Angeles, opt for sweet, crisp sugar snap peas instead of English peas, and they cook them quickly in a hot skillet before finishing them with a generous amount of fresh mint. We do the same, but also add sliced radishes for peppery notes and vibrant color, as well as a dose of lemon juice to perk up the flavors. This is a perfect side for just about any type of grilled or roasted meats or fish.
Don’t forget to remove the fibrous string, if present, from the snap peas. Stringless varieties of snap peas need only to have their stem ends trimmed.
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