Pesto Snap Peas
Use basil pesto on pasta, roasted potatoes, or steak.
- Servings: 4
Photography: Hector Sanchez
Source: Everyday Food, May 2012
- 1 pound snap peas
- 1/4 cup basil pesto
- Coarse salt and ground pepper
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.