Fresh snap peas full of taste, flavor

July 10, 1991|By Nancy Byal | Nancy Byal,Better Homes and Gardens Magazine

Get 'em while you can! It's peak season for plump crisp-tender snap peas.

Snap Peas with Walnuts

8 ounces snap peas, cleaned

2 tablespoons water

1/4 cup apple juice

2 teaspoons walnut oil or cooking oil

1 teaspoon cornstarch

1/4 teaspoon salt

2 tablespoons broken walnuts

Red leaf lettuce (optional)

Apple wedges (optional)

Edible marigold petals (optional)

In a one-quart microwave-safe casserole combine snap peas and water. Cook, covered, on 100 percent power (high) for 3 1/2 to five minutes (low-wattage ovens: five to six minutes) or until crisp-tender, stirring once during cooking. Cover; set aside.

In a two-cup glass measure combine apple juice, walnut or cooking oil, cornstarch and salt. Cook, uncovered, on high about 1 1/2 minutes (low-wattage ovens: 1 1/2 to two minutes) or until thickened and bubbly, stirring every 30 seconds. Stir in nuts. Cook, uncovered, on high about 30 seconds more or until heated through.

Drain peas; return to casserole. Pour nut mixture over peas; stir ,, to coat. If desired, serve with lettuce and apples; sprinkle with marigold petals. Serves four.

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