This recipe was all Shea's idea. When I asked him why he picked it out, he told me that he wasn't sure what a soffrito was, but it sounded exotic and reminded him of chorizo, so he looked it up. When he found out it was similar to a mirepoix, his favorite thing to make with pork chops, he decided to make it. It was a delicious and fresh dinner for us in the summer heat. Thanks, Shea!

Sugar Snap Peas with Soffrito, Hot Pepper and Mint

Courtesy of Food and Wine http://www.foodandwine.com/recipes/sugar-snap-peas-with-soffrito-hot-pepper-and-mint

Ingredients

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 2 medium carrots, finely chopped
3. 2 medium celery ribs, finely chopped
4. 1 medium onion, finely chopped
5. 1/2 medium red bell pepper, finely chopped
6. 1 1/2 pounds sugar snap peas, halved crosswise
7. 1/2 teaspoon crushed red pepper
8. 1/2 cup torn mint leaves
9. Sea salt

Directions

1. In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned, about 8 minutes.
2. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the soffrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature.