Ingredients
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1 shallot
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2 (15 oz) pkgs stringless sugar snap peas
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3 tbsp olive oil
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1 cup cilantro leaves
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2 cloves garlic
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1/4 cup lemon juice
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1/4 cup tahini
Steps
1
Preheat oven to 450°F. Finely chop the shallot. On a large baking sheet, toss the peas with shallot, 1 tbsp oil, salt, and pepper. Roast 10–12 min., until golden brown and tender, stirring once halfway through.
2
In a food processor, pulse the cilantro and garlic until chopped. Add the lemon juice, 3 tbsp water, tahini paste, and remaining 2 tbsp oil. Pulse until smooth. Transfer to a bowl and season with salt.
3
Transfer sugar snap peas to serving platter. Serve with tahini sauce.
Tips
Stringless sugar snap peas are trimmed and ready to go. Find them in the produce section next to the other pre-cut and prepped vegetables.
