Sugar Snap Peas

Red Creamer Potatoes, Pecan Pesto, Crispy Chickpeas, and Pickled Carrots

Chef Andrea Shackelford of Harvest Seasonal Kitchen | Dallas

Adapted by StarChefs | November 2021

INGREDIENTS:

Pecan Pesto:
Yield: 2 quarts
3 cups pecans
3 cups arugula
2 cups vegetable oil
3 tablespoons lemon juice
3 cups spinach
5 cloves garlic
Salt
Black pepper

Crispy Chickpeas:
1 cup cooked chickpeas
Oil for frying

Pickled Carrots:
1 cup white vinegar
1 cup white sugar
1 tablespoon turmeric
3 cups coin-sized sliced baby carrots 
5 cloves garlic
Salt
Black pepper

To Assemble and Serve:
1 ½ cups sugar snap peas, blanched
1 ½ cups roasted red potatoes
Fresh Origins micro parsley curled
Mixed microgreens
Sumac powder
Edible flower petals

METHOD:

For the Pecan Pesto:
To a Vitamix blender, add all ingredients. Blend until desired consistency is achieved, about 2 minutes.

For the Crispy Chickpeas:
Heat a deep fryer to 275°F. Fry chickpeas until crispy, about 2 minutes.

For the Pickled Carrots: 
To a pot, add all ingredients and 1 cup water. Bring to a simmer then continue simmering for 10 minutes until carrots are tender. Transfer to a nonreactive container and chill. Serve cold. 

To Assemble and Serve:
In a sauté pan, mix the sugar snap peas and roasted red potatoes with 1 cup Pecan Pesto until all ingredients are warmed through. Add about 2 tablespoons water to emulsify the sauce. Transfer snap peas and potatoes to a serving plate. Garnish with microgreens, sumac powder, Crispy Chickpeas, Pickled Carrots, and flower petals.

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