Make sugar snap peas the star of this quick side by adding big flavor: caramelization for a skillet sear, creaminess from fresh burrata and fresh hits from lemon and mint.
Ingredients
- Olive oil, as needed
- 3 lbs sugar snap peas, trimmed
- 6 tbsp lemon juice
- 3 tbsp honey
- 8 fresh mint leaves, torn, divided
- 1 to 2 balls burrata cheese
- ⅓ cup sliced almonds
Steps
- Heat oil ½” up the side of a 12” cast-iron skillet over medium-high. Add an even layer of sugar snap peas to cover bottom of skillet. Cook until tender and caramelized, 3 to 4 minutes per side. Season with salt and pepper. Transfer to a plate. Repeat with remaining peas, adding more oil as needed.
- Return all sugar snap peas to skillet. Add lemon juice and honey. Cook 2 minutes, then stir in 4 torn mint leaves. Season with salt and pepper to taste.
- Plate sugar snap peas in a large, shallow bowl or on a platter. Break burrata cheese over top. Season with salt and pepper. Top with almonds and garnish with remaining mint and a drizzle of olive oil.
This recipe is
- Vegetarian
- Gluten-free
- Egg-free
- Wheat-free
Tags
- one pan
- vegetarian
- gluten free
- plant based
- Guiding Stars
- Wheat Free
- Egg Free