Snap Peas with Lemon, Mint and Pistachios

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August 16, 2016

Recipe by Well Fed

Ingredients

1 tablespoon extra-virgin olive oil

Grated zest and juice of 1/2 lemon

1/8 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 pint snap peas

2 scallions

7-10 mint leaves

1/8 cup shelled pistachios, coarsely chopped

Directions

1For directions visit Well Fed

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