On Monday I picked up a fresh pint of sugar snap peas at the market. I usually cook our peas in a stir fry or toss them with sesame seeds but for some reason – maybe it’s the ridiculous heat wave we’ve been having – this week I decide to shake things up a bit. When I make our favorite Tomato Zucchini bake in the summer I add in some layers of ground pine nuts and Parmesan. Why not, I thought, try pairing that crunchy, nutty mixture with the peas? To give it a shot I first ground the nuts and parmesan in the mini-chopper. Then, I cooked the peas in a hot skillet with olive oil. Once the peas were cooked through I tossed in the nut mixture, gave the skillet a quick shake and, voila, a delicious new side dish was born.
Sugar Snap Peas with Parmesan & Pine Nuts
1 pint Sugar Snap Peas, washed and patted dry
1 T. olive oil
1/4 c. pine nuts
1/4 c. Parmesan cheese, grated
1. In food processor or mini-chopper finely grate the pine nuts and Parmesan. Set aside.
2. Warm the olive oil in skillet over medium heat. Add the peas and toss in the oil until cooked through, but not wilted. This will not take long so don’t leave the stove unattended!
3. Once the peas are cooked, turn off the heat and sprinkle in the nut mixture. Toss lightly with a wooden spoon and serve immediately. I find the cheese salty enough for me, but you can add a pinch or two of coarse salt to suit your tastes.