Martha Stewart's Vegetables by Editors of Martha Stewart Living

Author:Editors of Martha Stewart Living
Language: eng
Format: epub, pdf
Publisher: Potter/TenSpeed/Harmony
Published: 2016-09-05T16:00:00+00:00

In a large pot of boiling salted water, cook snap peas until crisp-tender and bright green, about 2 minutes. Drain and toss with desired sauce.

1

DILL BUTTER

* * *

Melt 2 tablespoons unsalted butter in a small saucepan over medium-low heat. Remove from heat and stir in ¼ cup chopped fresh dill. Toss with warm peas.

2

PESTO

* * *

Sprinkle ¼ teaspoon coarse salt over 1 peeled garlic clove on a cutting board, then coarsely chop; using a flat side of the knife, crush into a thick paste. Transfer to a food processor; add ¼ cup toasted pine nuts (or walnuts), 3 cups packed fresh basil leaves, and 1 tablespoon extra-virgin olive oil. Pulse until finely chopped. With machine running, add ½ cup more oil in a slow, steady stream, until combined. Add ¼ cup grated Parmigiano-Reggiano cheese and pulse to combine. Season with salt and pepper. (Pesto can be stored in an airtight container, with a layer of olive oil on top, up to 1 week in the refrigerator.) Toss with warm peas.

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