Sugar Snap Peas with Lemon and Mint

1 tablespoon unsalted butter

8 ounces sugar snap peas

1 shallot, minced

Zest of 1 lemon

10 mint leaves, thinly sliced

Salt to taste 

In a large skillet over medium-high heat, melt butter. Add peas and let cook until lightly browned, about 2 minutes. Add shallot and sauté until soft, about 1 minute. Continue cooking until sugar snap peas are tender, another 2 minutes. Stir in lemon zest and mint. Season to taste with salt and serve.