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Pesto Snap Peas

Use basil pesto on pasta, roasted potatoes, or steak.

  • Servings: 4
Pesto Snap Peas

Photography: Hector Sanchez

Source: Everyday Food, May 2012


  • 1 pound snap peas
  • 1/4 cup basil pesto
  • Coarse salt and ground pepper


  1. In a large pot of boiling salted water, cook snap peas until crisp-tender and bright green, about 4 minutes. Drain and toss with pesto; season with salt and pepper.

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