Blanched snow peas

The mangetout or snow pea (Pisum sativum var. macrocarpon) is a legume, more specifically a variety of pea eaten whole in its pod while still unripe. The Snow Peas are edible podded peas with the best features of snap beans (tender and crispy) and garden peas (sweet and meaty) and blanching these snow peas make them easier to cook and assimilate in the body. In modern times, snow peas are usually blanched or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bio-available. Use a small, sharp knife to trim off the tops and tails, unzipping the string from the edge of each pod as you go. The snow pea pods are then blanched by placing them into boiling water for less than a minute, and then immediately cooled down in cold water. The blanched snow peas may be later mixed with sesame oil, garlic, salt, and often other ingredients as per the recipe.