Pine Nut, Mint and Snow Pea Sauté

Noticed the arrival of snow peas this week. While the poor snow pea is often relegated to generic stir fry's along with water chestnuts and bamboo, this recipe celebrates our little snow pea as the main act!

This is a quick sauté with minimal ingredients and maximum punch. I particularly like the recipe at this time of the year since we can leverage other ingredients that are also coming with the CSA.

Key to this recipe is to cook the snow peas to the point that they still have snap. Over cooked snow peas are just not fun.

The recipe is intended as a side and will yield about three servings. The recipe scales if you want to make greater serving amounts.

Ingredients:

1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings removed
10 large mint leaves, chopped
1 clove garlic, minced
1/4 cup pine nuts
2 tbsp olive oil
1/4 teaspoon sesame oil

Process:

1) In a large sauté pan, heat oil on med-high heat
2) Add garlic, pine nuts and snow peas and sauté until done ( 1 to 2 mins). Snow peas should still have a snap to them.
3) Remove from heat and stir in mint and sesame oil
4) Serve immediately