Anything Scented Peas, p. 329

Last week in our CSA share we received some beautiful sugar snap peas.  I remembered this recipe from when I did a variation a few summers ago (5! summers ago!!!!).

I went out to the garden to determine which of the “light herbs” Mark Bittman recommended needed some picking. Our parsley was plentiful so I snipped a few stems and brought them inside to use for the dish.

Side note: If you want to keep up with what is going on in our garden, click here:

This was a quick dish I made entirely while steak from the grill was resting. Yeah, resting. Less than 10 minutes.

It was a perfect, bright side dish to a grilled meat. I didn’t find the parsley flavor strong at all, but a stronger herb like mint might have held up a little more.



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