Where has the time gone? I’ve missed you all so so much.
So you’re probably asking, “Sarah, did you get spontaneously
abducted to Vietnam where all they did is stuff you with pho and cupcakes?” The
answer is a big NO (but it is actually an “I wish”)
My computer, which I thought was working, ended up crashing,
which meant another trip to the Apple Store and a week vacation out in
Cupertino. Although my computer has returned to its state of gloriousness, it
has meant separating myself from the blog, which, my friends, has been hard, to be honest. You try blogging on an iPhone.
But fear not! My camera and my recipe crafting brain did not sleep while I was away. Like on a trip to the
farmer’s market for example. These sugar snap peas just screamed at me to put
them on my blog. And I gladly did so. Without, of course, taking a “sampling”
of about 1000 peas before I bought them.
I’m kidding guys. There was a sign that said there were free
samples. And I’m exaggerating about the thousand.
Kind of.
Anywho, this dish SCREAMS everything I love about summer.
The fact that a meal can just be a bowl of sugar snap peas (and a dark
chocolate bar) is what I wait all year for. Because winter is too high
maintenance. That’s why I wear a strict uniform of college t-shirts and shorts
in crazy patterns and colors in the summer. Seriously what is my life?
The peas are slow roasted with a mint pea pesto, then sprinkled with sea salt.
Absolutely divine on their own, or as a side to veggie burgers or on top of
pasta. I'm jittery just thinking about it.
Roasted Sugar Snap Peas with Mint Pesto
- A ton of sugar snap peas (about 3 heaping cups)
- 1 cup of mint leaves
- 2 tbsp olive oil
- 1 clove garlic
- juice + zest from ½ lemon
- ¼ teaspoon black pepper
- Sea salt
Preheat oven to 425 degrees.
Wash the sugar snap peas and trim the leafy ends off.
In a food processor, combine mint, olive oil, garlic, lemon
juice, lemon zest, and pepper until finely chopped. Toss the peas in the mint
pesto mixture until combined. Cover a baking sheet with parchment paper and
spread peas out in an even layer. Roast for 15-20 minutes, flipping halfway.
Sprinkle generously with sea salt and serve.
Be right back. Getting my nom on.
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