Pesto-Seared Snap Peas

Pesto-Seared Snap Peas

By Mueller Market Chef Julia Whitehorn

Market Ingredients:

• ½ pound sugar snap peas - @bernhardtsfarm

• ½ bag Pesto - @pastaonetwothree

• 1 clamshell pea shoots - @bouldinfoodforest

Other Ingredients:

• ½ shallot thinly sliced

• Juice of 1 lemon

Directions

1. Heat a large, shallow pan over low to medium heat.

2. In a medium bowl, combine fresh snap peas, sliced shallot, and ¼ cup of pesto. Toss until evenly coated.

3. Once the pan is heated, transfer the pea mixture into the pan, spreading it out in an even layer. Cook uncovered for 10 minutes without stirring, allowing the peas to brown on one side.

4. While the peas cook, trim the tops of the pea shoot tendrils for easier consumption.

5. After 10 minutes, flip the snap peas and cook for an additional 3-4 minutes.

6. Remove from heat and gently toss in the trimmed pea shoots.

7. For extra flavor, dollop more pesto as desired and serve. Enjoy!