Sugar Snap Peas with Soffrito & Mint

Sugar Snap Peas with Soffrito & Mint

Soffrito is a healthy way to start any meal with some flavor.  Add sugar snap peas and mint to brighten it up and make it a fun side dish.

sugar snap peas with soffrito hot pepper and mint

Sugar Snap Peas with Soffrito, Hot Pepper & Mint

Servings 8 servings


  • 1/4 + 2 Tbsp Tbsp extra virgin olive oil
  • 2 medium carrots finely chopped
  • 2 medium celery ribs finely chopped
  • 1/2 pound medium red bell pepper finely chopped
  • 1 medium onion finely chopped
  • 1 1/2 pounds sugar snap peas halved crosswise
  • 1/2 tsp crushed red pepper
  • 1/2 cup torn mint leaves
  • sea salt to taste


  • In a medium skillet, heat ¼ cup of the olive oil. Add carrots, celery, onion & bell pepper and cook over moderate heat, stirring occasionally until the soffrito is tender and lightly browned, about 8 minutes.
  • In a large skillet, heat the remaining 2 Tbsp of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the sofrito and cook until the snap peas are lightly browned in spots, about 2 more minutes.
  • Add the torn mint and season with salt. Serve hot or at room temperature.


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