1 pound sugar snap peas, strings removed
1 tsp. unsalted butter
15 medium-sized fresh mint leaves, chopped roughly
1 tsp. freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

In a large sauté pan over high heat, add the butter. The butter will foam up, subside, and after approximately 30 to 40 seconds, begin to turn golden brown. Brown butter has a slight nutty favor that works well with this dish. Once the butter has turned golden brown, mix in the sugar snap peas. Cook, stirring occasionally, for 3 minutes. Remove from the heat and add the mint and the lemon juice. Season to taste with salt and pepper, mix together, then serve immediately.