Cooking snap peas is actually a preferred way of eating these sweet July treats! Here's a way to dress them up that is good eaten right away or served as a cold salad.
1 tablespoon cooking oil
1 pint snap peas (about 1/2 pound), tops snapped and strings removed and discarded
1-2 garlic scapes (or cloves of garlic), minced
1 tablespoon fresh mint, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and pepper to taste
