Sugar Snap peas cooked with salsa

This is another dish well remembered from childhood — we ate a lot of good vegetable dishes at the ranch! The beans must be tossed very quickly with the sauce   It’s a good way of using leftover Pico de Gallo Norteno and works well with other blanched vegetables, such as asparagus or potatoes

l pound sugar snap peas  trimmed, strings removed if necessary

2 tablespoons butter or vegetable oil

l  cup Pico de Gallo Norteno

Salt and pepper to taste

In large pot of rapidly boiling water, blanch beans about 2 minutes or until slightly tender but still crunchy. Drain thoroughly.

In large skillet, heat butter over high heat until hot and bubbling, or oil until rippling. Add Pico de Gallo and saute until liquid is nearly evaporated, about 2 minutes. Meanwhile, beat egg and strain through strainer into a small bowl. Add  strained egg to the mixture and  cook, tossing and stirring, just until egg is set, a minute or less. Season to taste with salt and pepper and serve immediately.

Serves 4 as side dish.