Broccoli and Sugar-snap Peas with Garlic and Pine Nuts

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This has become my favourite way to cook broccoli as it remains lovely and crunchy with the peas and pine nuts.

Serves 8.

Ingredients

40g pine nuts

1 tablespoon olive oil

1 clove garlic, finely sliced

1 head broccoli, florets removed

50mls water

200g sugar snap peas, topped and tailed

salt and pepper

Method

Heat a small frying pan over medium heat, add the pine nuts and roast until getting a little colour, set aside.

In a large frying pan with lid, heat the oil over medium heat.

Add the garlic and cook until soft.

Add the broccoli, stir fry to coat in garlic for 30 secs.

Add water, cover with lid and turn heat to high.

Cook covered for 2 mins, shaking pan half way.

Add the sugar snap peas and cover.

Cook for 1 min, remove lid, boil off any water, spoon onto serving plate and sprinkle over the pine nuts.

Season with a little salt and pepper.

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