- 12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
- 2 tablespoons (1/4 stick) butter
- 1 1/2 tablespoons thinly sliced fresh mint leaves
- 1/2 teaspoon finely grated orange peel
Cook peas in large saucepan of boiling salted water for 2 minutes; drain. Do ahead: Can be made 2 hours ahead. Let stand at room temperature.
Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.