Pan Roasted Baby Carrots With Pea Shoot Pesto.
While Genovese basil pesto is the undisputed king of pesto, a good pesto can be made with just about anything. I simply had gorgeous fresh pea shoots at my fingertips to help drive home the pea factor.
After rough chopping 3/4 cups pistachio nuts and 2 garlic cloves in a food processor, I added 3 cups of Lazy Eight Stock Farm pea shoots, 1/2 cup chopped fresh spinach, a pinch of salt, and 1 1/4 cup parmigiano reggiano. After a few quick pulses to break down the greens, I let it go and slowly drizzled 1/3 cup olive oil into the mix until it formed a course pesto, purposely keeping it shy of a full out puree. I scooped the pesto into a glass bowl, covered it with plastic wrap (pressing the wrap into the pesto), and set it aside.
After snipping the tops from delicate Stonehedge Farm pencil thin baby carrots, I simple rinsed and buffed the carrots with a wet paper towel to gently peel away their papery skins.
I washed and trimmed 2 pints of Shelby County sugar snap peas before blanching them in salted boiling water for 2 minutes, plunging them into ice water, drying them off, and setting them aside.
Fast and furious.
I heated a large cast iron skillet over a medium high flame and hit it with a splash of canola oil. When the oil started to smoke, I tumbled the sugar snap peas into the skillet for 5 seconds, scooped them out, and immediately added the baby carrots. Kissed by the high heat, the whisper thin carrots cooked quickly. When they started to blister, I pulled them from the heat, tossed them with the pea shoot pesto, and tucked the sugar snap peas to the side before finishing with a tangle of fresh pea shoots and slivers of Blue Moon Farm green garlic.
Mind your peas and carrots.