Cooking With Cooks Illustrated: Sugar Snap Peas with Pinenuts and Garlic

This terrific recipe from Cooks Illustrated has been added to my favorite’s list.  The recipe can be found in The Best Vegetable Recipes from the Editors of Cooks Illustrated, 2007.

The recipe only called for sugar snap peas but I decided to also use baby carrots.  Blanch those babies and then shock them with ice water.  Stir-fry with some extra-virgin olive oil, pinenuts, fresh garlic, and freshly ground pepper and you’ve got a side dish that will rival that of any restaurant.  Just be sure you string the peas better than I did or you’ll end up with what looks like a hair in your photo!

It’s Thyme To Eat!

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