Sugar Snap Pea Salad with Pecans

1. 1

   Preheat oven to 325 degrees F. In a small bowl, toss pecans with 2 tablespoons oil and salt to taste.

2. 2

   Scatter pecans on a baking sheet in a single layer and bake until golden brown and fragrant, 15 minutes, turning nuts halfway through.

3. 3

   Set aside to cool.

4. 4

   Bring a large pot of water to a boil over medium heat.

5. 5

   Meanwhile, fill a large bowl with ice water.

6. 6

   Blanch peas for 1 minute.

7. 7

   With a slotted spoon, transfer peas to ice water.

8. 8

   Drain peas and transfer to a serving bowl.

9. 9

   In a small bowl, whisk together remaining oil, vinegar, garlic, and basil; season with salt and pepper.

10. 10

    Pour vinaigrette over peas and toss to coat.

11. 11

    Top with reserved pecans.

* Per serving · 4 servings · Values may vary.

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