Diana’s Sugar Snap Peas with Olive Oil and Mint

A guest recipe by Andrew Weil, MD


I promise you that this quick and easy preparation of sugar snap peas will become a summer favorite. Look for pods that are evenly green, firm, and free of blemishes. Observe the usual caution: do not overcook them; better to err on the side of too crunchy than too soft. This is the essence of good, healthy fast food.

1 pound sugar snap peas, stems and strings removed
1/4 cup chopped fresh spearmint
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt, or more to taste
Freshly ground black pepper, to taste

Place the snap peas in a steamer basket over gently boiling water, cover, and steam for 3 minutes or just until the pods are bright green and crisp-tender. Try a pod a little bit before you think they are done, to avoid overcooking.

While the peas are steaming, mix the remaining ingredients in a serving bowl.

As soon as the peas are done, turn them into the serving bowl and toss. Taste and adjust with more salt and pepper, if necessary.

Reprinted with permission from Andrew Weil, MD, Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Copyright © 2015 by Andrew Weil, Little, Brown and Company, a division of Hachette Book Group. New York, NY.