- 2 cups snap peas, trimmed and halved lengthwise
- 1/2 cup diced shallots
- 1/4 cup pine nuts
- 1 tsp dried dill
- 1/4 tsp salt
- 1 tsp olive oil
- If your snaps are not the stringless variety, you may want to “string” as you trim them by pulling the string from the pea pod. In a medium size bowl, combine all of the above. Mix well. Heat a medium skillet over high heat. Add more olive oil to coat. Cook 3 minutes or until peas are bright green and nuts are lightly toasted, stirring frequently. Serve hot.
- I have always hated having to par boil snap peas before sautéing them. If you don’t, they overcook before they soften. Slicing the snaps to make them thinner is a great solution! Plus, you get the added benefit of small little peas mixed in. It does take some time to trim and slice your peas but cooking these up only takes minutes. Plan ahead and prepare your peas ahead of time and refrigerate.
Source: Cooking Light - revised and loved by Andrea Chavez