Wednesday, July 9, 2014

Roasted Sugar Snap Peas with Mint Pesto

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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