Ingredients
Coarse salt and freshly ground black pepper
8 ounces sugar snap peas, trimmed
8 ounces shelled fresh peas
1/4 cup sliced spring onion
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons fresh mint, chopped
Preparation
Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add shelled peas to boiling water and cook for 3 to 4 minutes. Immediately transfer to ice-water bath until cooled; drain. Set aside.
Add sugar snap peas to boiling water and cook until crisp-tender, 4 to 5 minutes. Drain and transfer to ice-water bath until cooled. Drain and set aside.
Heat butter and oil in a medium skillet over medium heat. Add onions and cook, stirring, until softened. Add both peas and stir until heated through and well combined. Season with salt and pepper; stir in mint. Serve immediately.
