½ cup pine nuts, toasted
½ cup freshly grated parmesan cheese
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1 tablespoon olive oil
1 pound sugar snap peas, washed and patted dry
1 teaspoon freshly ground black pepper
Using a food processor, pulse pine nuts and parmesan until mixture resembles coarse bread crumbs. You can do this hours ahead of time.
Just before serving, heat oil in a skillet over medium-high until oil is hot but not smoking. Toss peas in the oil until they are cooked through but not limp, about 5 minutes. Keep a constant eye on beans so they don't overcook.
Remove skillet from the heat and sprinkle on the pine nut mixture and pepper. Toss lightly and serve.
"The Naptime Chef" by Kelsey Banfield (Running Press, 2012)