Sugar snaps peas signal we’re deep into spring. These crunchy, bright pods need only minimum cooking then tossed in butter or perhaps an extraordinarily delicious mint, basil, parmesan, garlic, walnut pesto. This recipe is so quick and so simple, even those lacking in kitchen confidence can pull-off this side.
A quick rinse. I don’t even bother topping and tailing them, they’re so tender they really don’t need it. Try a couple raw, if you find there’s a bit of a string, then maybe you’ll have to trim them, it’s rare I ever need to. Hopefully you don’t either.
The pesto requires little more than tossing the ingredients into a food processor and blitzing for a few seconds. I chose walnuts instead of the traditional pine nuts because I always have a stash of walnuts in the freezer and I find their texture similar to pine nuts. And I didn’t feel like shelling out eight bucks for pine nuts.
My mint looks like it’s growing into a hedge. Mint is the hardiest of herbs. I’ve tried to kill this mint several times: leaving out in the cold, pruning it back too much, not watering it. Nope, it still flourishes. Mint + peas = friends. Mint + basil + peas = best of friends. It’s a beautiful pesto I’m telling ya!
I actually doubled the pesto recipe because I wanted to try it in another recipe. I thought it’d be really good tossed with grilled shrimp (prawns). I was right. Yet again. Seeing as I had extra pesto, I served a little more with the peas.
Then I threw a small handful of herbs and walnuts on top for a little extra crunch, and to make it look pretty…as you do right?! You can serve this spring side with roasted lamb, a grilled steak, pan seared chicken, anything that takes your fancy. And wine. Don’t forget the wine. Until next time, toodles xo.
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1/2 cup finely grated parmesan cheese
- 1/3 cup chopped, toasted walnuts
- 1/4 cup olive oil
- 1 garlic clove, peeled
- salt & freshly ground pepper
- 1 lb (450g) sugar snap peas
- mint leaves, basil leaves and chopped walnuts, for garnish
- Place mint, basil, cheese, walnuts, oil, garlic, salt and pepper in a small blender and blend until smooth.
- Place a little water and sugar snap peas with a pinch of salt into a large frying pan. Bring to the boil, covered. Cook for 1 to 2 minutes until peas are bright green and still crisp. Drain and return peas to same pan. Add pesto; stir to coat. Serves 6.
HERE’S A HANDY PIN-IT IMAGE FOR YOU TO SHARE WITH YOUR FOLLOWERS AND FRIENDS
[…] Blanched vegetables can be tossed into a salad, a stir-fry, a pan of garlic butter or a casserole (think green beans casserole). I mainly blanch vegetables for a salad. Think nicoise salad or this Tomato & Roman Bean Salad. Or Mint & Walnut Pesto Sugar Snap Pea. […]