Crunchy Snow Peas

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Available year-round, snow peas are an easy and pretty side dish.

Ingredients

Steps

1. Rinse the snow peas in a colander and set aside. Fill a 6- to 8-quart saucepan three-fourths full with water and bring to a boil. Three minutes before serving the entrée, add the salt to the boiling water, then add the snow peas. Boil for 2 minutes, then drain in a colander.
2. Plunge 2 cups of the snow peas into cold water and serve the rest. Drain the reserved snow peas on paper towels, and refrigerate for up to 5 days.

Notes

• Serves 4, with 2 cups reserved for Couscous Salad with Cashews, Currants, and Snow Peas
• In the spring, look for sugar snap peas and use them instead. Cook sugar snap peas for 3 to 4. minutes, or until crisp-tender.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.