Blistered Snap Peas with Mint

DELICIOUS!  And just in time for summer meals!

Thanks, again, Food & Wine!  And thanks AGAIN to the wonderful (and handsome) chef!

INGREDIENTS
1 tablespoon pure olive oil
2 pounds sugar snap peas, ends trimmed and strings discarded
1 1/2 tablespoons lemon olive oil (see Note)
Flaky sea salt, such as Maldon
1/4 cup mint leaves, torn

Preheat the oven to 500°. Set a large, ovenproof skillet over high heat until very hot, about 2 minutes. Add the pure olive oil and swirl to coat the pan. Add the snap peas, toss a few times and transfer the skillet to the oven. Cook for 2 minutes, then carefully toss the peas a few times. Return the skillet to the oven and cook for 2 minutes longer, until the peas are crisp-tender. Toss the peas with the lemon oil and season with salt. Transfer to a serving bowl. Scatter the mint on top and serve.

NOTES: Olive oil pressed or infused with lemon is available at most supermarkets and specialty food stores.