Pesto Spicy Peas
1/2 lb Snow Peas
1/2 lb Snap Peas
1 lb Frozen Baby Peas (thawed)
1/4 cup TTOV's Basil Extra Virgin Olive Oil
2 shallots, finely diced
1/2 cup prepared Pesto
TTOV's Green Chili Extra Virgin Olive Oil
1 TBSP TTOV's Oregano White Balsamic
1/4 cup pine nuts, toasted
1 tsp salt
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Add pine nuts to a dry pan and toast over low heat, about 2 minutes. Set aside to cool. Bring a large pot of lightly salted water to a boil. Trim the snow and snap peas. Cook the peas in the boiling water until tender but still crisp and immediately emerge in ice water for a few minutes, then drain.
Sweat the shallots in TTOV's Basil Extra Virgin Olive Oil & Oregano White Balsamic until soft and translucent. Add the thawed frozed peas along with snap and snow peas then cook a few minutes more until the mixture is warmed.
Add the pesto and toss to coat peas.
Drizzle the peas with TTOV's Green Chili Extra Virgin Olive Oil. Sprinkle with the toasted pine nuts and salt.
