Charred Sugar Snap Peas with Burrata and Mint is a party in your mouth! Crisp, charred snap peas pop when you bite into them, combined with creamy burrata, cool fresh chopped mint and a tangy lemon vinaigrette. Fantastic!
I saw this recipe last year in a magazine and noticed it was very similar to a sugar snap pea recipe I posted here a few years ago. I love sugar snap peas and I love burrata even more so it was a match made in heaven! The addition of burrata and a lemon vinaigrette sounded delightful. Since I’ve been on a kick eating a lot of blistered shishito peppers lately, this recipe for charred snap peas was a must try for me.
Let me just say one thing about this recipe… I LOVED IT…and so did my girlfriends who tasted this with me (I guess that’s more than one thing!). I’ve made it several times and decided to photograph it and share with you this time around because it’s so good!
Serve charred sugar snap peas with burrata and mint alone with some crusty bread as a main meal (would be great on a bed of quinoa or mixed greens) or as a side dish to accompany your summer BBQ. It’s a crowd pleaser!Print
Blistered Snap Peas with Burrata and Mint
- 1 16 oz. pkg. sugar snap peas
- 1 (or 2) balls of burrata cheese
- handful of fresh mint leaves, coarsely chopped
- 1 Tbls. olive oil
- salt & pepper
For the dressing:
- 1 lemon, juiced*
- 1 1/2 tsp. honey (can use sugar)
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- 1/4 C. olive oil
- salt & pepper to taste
- In small bowl combine dressing ingredients and whisk well to combine. Taste and adjust seasonings as needed Set aside.
- Drizzle a little olive oil in a large skillet and heat over medium high heat. Add snap peas and toss, season with some salt & pepper. Let the peas brown and blister, stirring occasionally to lightly char all sides. Remove from pan and add to bowl. Toss with some dressing and the mint.
- Transfer peas to serving platter, break up burrata and add to the snap peas. Drizzle a little more dressing over top, salt & freshly ground black pepper and serve. Delicious served with toasted or grilled crusty bread!
*I like to use a little lemon zest in my dressing as well.
You probably won’t need all the vinaigrette… just use an amount as you would on your salad. I like just a light drizzle, not too much.