January 16, 2012
3 Tbsp extra-virgin olive oil
2 cloves garlic, crushed
¾ lb button or brown mushrooms, sliced
1 pint grape tomatoes
1 lb sugar snap peas
1½ tsp kosher salt
¾ tsp freshly ground black pepper
½ cup fresh basil leaves (approximately)
½ cup pine nuts
½ cup extra-virgin olive oil
1. In the bottom of a wok or deep frying pan, heat olive oil at medium-high heat. Add crushed garlic and sauté for about 1 minute, until garlic becomes fragrant. Add mushrooms and sauté until they are beginning to soften, about 2 minutes.
2. Add tomatoes and sugar snap peas and mix constantly. Sprinkle with salt and pepper. Cook snow peas for only about 2 to 3 minutes. They should turn a bright shade of green and retain their crispiness.
3. For the pesto, combine all ingredients in a food processor fitted with a steel blade attachment. Pulse until very fine.
4. Remove stir fry from heat and toss with pesto dressing to coat.