Snow Peas With Lemon Dijon Sauce

You can use either snow peas or small sugar snap peas. Don't let the anchovies scare you - they add a wonderful element per the recipe. Recipe is from the "California Sizzles" cookbook. Note: blanched asparagus or green beans are also good accompaniments. Prep time does not include chill time. You can use the lighter versions of sour cream and cream cheese if you prefer.

• Ready In: 30 mins
• Yields: 1 cups

Ingredients

• 1 1⁄4 lbs snow peas (or 2 pounds small sugar snap peas)

• Lemon Dijon Sauce

• 2  tablespoons  whipping cream
• 2  ounces anchovies, undrained (optional)
• 1⁄2 lemon, juiced
• 3 -4  tablespoons Dijon mustard
• 1⁄2 cup sour cream
• 3  ounces cream cheese, softened
• 2  green onions, chopped (white parts only)
•  pepper
• 1  tablespoon capers, rinsed and drained (optional)

Directions

1. Clean and string snow peas. In a food processor, mix the lemon-dijon sauce ingredients, EXCEPT capers, and process to a smooth consistency. Refrigerate.
2. To serve, bring the sauce to room temperature and garnish with capers. Arrange snow peas on a platter. Put sauce in a bowl and place in the center of the platter.