Sugar Snap Peas with Mint and Lemon

NEED:
1 pound of fresh snap peas, trimmed and strings removed
2 teaspoons olive oil
1 garlic clove, minced ( can use jarred garlic)
1/3 cup loosely packed chopped mint leaves
2 teaspoons grated lemon rind
1/4 teaspoon salt
juice of 1/2 lemon

Fill a bowl with ice and water. Bring a pot of water to a boil over medium/high heat. Add sugar snap peas; cook until bright green and still a little crispy, 3 to 4 minutes. Remove with a slotted spoon and submerge in the ice water, then drain.
Heat oil over medium/high heat. Add garlic and saute 1 minute. Add peas, mint and lemon ring; cook 2 to 3 minutes, until thoroughly heated. Add salt and lemon juice. Serves 4.

Enjoy!