Sugar Snap Peas with Herbs and Feta
2 tablespoons butter
1 big harvest of sugar snap peas (shelled peas or snow peas can be substituted), trimmed. About 4-6 cups of snap peas.
1 bunch of flat leaf parsley, leaves rough chopped. About 1/2 cup chopped.
Several sprigs mint, leaves roughly chopped. About 1/4 cup chopped.
Salt and pepper to taste
1/2 cup good feta, roughly crumbled or cut into cubes
Melt butter in a large skillet set over medium-high heat. When butter foams up, add snap peas and cook, stirring frequently, until peas turn bright green and soften slightly, 2-4 minutes.
Add chopped herbs and stir to coat the peas with the herbs. Cook for about a minute, until the herbs turn bright green and wilt a bit. Season to taste with salt and pepper, but go easy on the salt because the feta you’ll add is quite salty.
Taste a pea: the texture should be softer than a fresh pea but still have some “tooth” to it – it should not be overly soft or mushy. If it’s still too firm, cook for another minute. If it’s too soft – oh well – cook the the peas less next time.
Remove peas from heat, toss with feta and serve immediately. The residual heat from the peas should soften the feta into salty chunks that highlight the sweetness of the peas.