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Italian Style Sugar Snap Peas:
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(corn, dairy, dye, egg, gluten, peanut, soy, tree nut free)
- 1 large leek
- 1 lb sugar snap peas, ends stringed
- 2 tsps. extra virgin olive oil
- 1/2 tsp. salt
- 1 cup cherry tomatoes
Preheat oven to 425 degrees.
Cut leek into 2"lengths. Very thinly julienne each 2" piece. Combine the leek strips, peas, olive oil, and salt and spread evenly on a baking sheet.
Roast for 15 minutes. Stir in tomatoes and return to oven for 10 minutes more. Toss with oregano and serve warm. Makes 4 servings.
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