Are you looking for a way to use up those CSA box snow peas? This recipe is a beautiful way to showcase your peas in a summery side dish. Make sure to trim your peas! The picture above shows peas with their tips and strings left intact, this was a severe oversight on my behalf.
Snow Peas with Miso & Mustard
1/2 cup walnuts (optional)
1 pound snow peas, tops trimmed and string removed
1 Tbsp white miso
1 Tbsp Dijon mustard (whole grain or smooth)
1 Tbsp olive oil
1 Tbsp rice vinegar
1 tsp honey
pinch of salt and pepper
Heat a medium sized dry skillet over medium-high heat. Add the walnut and cook, shaking the pan often, until toasted. About 5 minutes. Remove from the heat and set aside. When cool enough to handle roughly chop them.
Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice water and keep it to the side. Add the snow peas and cook until crips tender and bright green. About 45 seconds. Keep a close eye on the snow peas as they can overcook quickly. Transfer the peas to the ice water to cool and then pat dry with a clean kitchen towel.
In a large bowl whisk together the miso, mustard, oil, vinegar and honey. Season with a pinch of salt and pepper. Add the snow peas to the bowl and toss until well coated. Transfer to a platter and sprinkle with the toasted walnuts.