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Fill a large bowl with cold water and several ice cubes.
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Fill a large heavy-bottomed soup pot with water and bring to a boil. Add the salt and blanch the sweet peas for 2 minutes until tender, but still crunchy.
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Drain and transfer to the ice water bath until cool. Drain on paper towels and set aside.
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Repeat with the sugar snap peas.
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Heat a large non-stick skillet over medium-high heat. Add the olive oil, garlic, cilantro and mint and sauté for 2 minutes until herbs are wilted and garlic pale golden.
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Add the peas toss well and sauté for an additional 1 minute until warmed through. Add the salt and pepper, toss again and remove from heat.
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Transfer to a bowl.
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Serve warm as a side vegetable or room temperature as an antipasto.