Pesto Roasted Snap Peas

Delicious Roasted Snap Peas with pesto are such a fun, easy and healthy side dish when you want to spruce up your veggie game!

Lately I've been doing this rad thing where I give my veggies and grains a little pep in their step.

Instead of adding a splash of olive oil and a pinch of salt and calling it a day, I'm taking it a step further. Like adding crusty panko breadcrumbs to cauliflower. Or a spoonful of harissa to the uncooked quinoa. And last but not least, turning up the snap pea cool-o-meter with humble pesto!

You can make it. You can buy it. You can eat it with a spoon or slather it on a sammie. Or, you can toss it with veggies pre-roast for some extra oomph. We're making vegetables a wee bit less boring today because come one, who doesn't like pesto?!

Roasting sugar snap peas brings out their amazing sweet flavor. You're going to be in love!

How to roast snap peas

Roasting snap peas couldn't be easier. I like to buy a 16oz bag, give them a good rinse, and remove any stems first. Dry well with a paper towel or in the salad spinner.

1. Spread snap peas on an even layer on a baking sheet lined with parchment paper.
2. Add pesto and salt, tossing to combine.
3. Roast for 15 minutes and enjoy!

What's the difference between snap peas and snow peas?

For this recipe, we want sugar snap peas versus snow peas or garden peas. Sugar snap peas taste the sweetest!

Snow peas are more flat with little peas. Garden peas have a really tough (and inedible) exterior. Frozen peas that we all know and love are from the shells of garden peas.

How to prepare snap peas

Simply slice or snap off the ends and remove any brown strings from the other side if you prefer.

When are snap peas in season?

Snap pea season is around the corner! You should buy them from April til late July when they're at their prime. They should be smooth, plump, and "snap" when you break them in half.

Can you eat the shells?

Yes! Unlike garden peas, the outer shell is delicious and totally edible, just like the little peas inside.

Storage tips

Store leftover roasted snap peas in the refrigerator for up to two days. I like them best right out of the oven!

More veggie-forward sides I'm obsessed with

• healthy broccoli salad
• summer quinoa salad
• maple balsamic roasted brussels sprouts
• strawberry balsamic spinach salad

Snap peas are about to change ya LIFE!

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Pesto Roasted Snap Peas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Alexis Joseph | Hummusapien
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious Roasted Snap Peas with pesto are such a fun, easy and healthy side dish when you want to spruce up your veggie game!

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Ingredients

Units USM Scale 1x2x3x

• 16oz snap peas
• 3 tbsp pesto, homemade or store-bought
• ¼ tsp kosher salt, to taste

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Instructions

1. Preheat oven to 425F. Wash and pat dry snap peas. Slice or snap off the ends and remove any brown strings from the other side.
2. Line a baking sheet with parchment paper and add peas in an even layer. Add pesto and toss peas with hands until they're all covered. Sprinkle with salt. Taste test and add more salt if desired!
3. Roast for 15 minutes. Serve hot!

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