September 11, 2013 • Nancy Wolfson-Moche

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I had little time. I had fresh snap peas. They went from fridge to table in less than five minutes. Just saying.

serves 2

INgredients

½ pound snap peas

½ pomegranate (optional)

pinch sea salt

Remove the tiny hairs along the seams if desired

Fill a medium sized pot with water. Add a pinch of sea salt and place on a medium high flame. When the water boils, drop in the snap peas.

When they rise to the surface and turn a brighter shade of green (this will take less than a minute), remove them with a wire mesh skimmer or a slotted spoon.

Place on individual plates.

Remove the seeds from the pomegranate and sprinkle on top (optional).

©Nancy Wolfson-Moche 2013