Ingredients
50 to 60 tender young snow peas
1/2 pound St. Andre cheese, or Boursin or Boursalt
Fresh mint (optional)
Preparation
Remove stem end from snow peas, string them, and blanch in a large pot of rapidly boiling water for 30 seconds. Plunge them immediately into cool water to stop the cooking and preserve their beautiful green color.
With a small sharp knife, slit open the straight seam of each snow pea and pipe softened cheese into each one, using a small-tipped pastry tube, or spread with a small spatula. Garnish each pod with a small leaf of mint just poking out the top of the snow pea.
