Sugar Snap Pea Salad with Pecans

• 1 c. Pecan halves
• 3/4 c. olive oil
• 2 tbsp. olive oil
• 2 lb. sugar snap peas
• 1/4 c. balsamic vinegar
• 2 clove garlic
• 2 sprig Fresh basil
• salt
• Freshly ground pepper

1. Preheat oven to 325 degrees F. In a small bowl, toss pecans with 2 tablespoons oil and salt to taste.
2. Scatter pecans on a baking sheet in a single layer and bake until golden brown and fragrant, 15 minutes, turning nuts halfway through.
3. Set aside to cool.
4. Bring a large pot of water to a boil over medium heat.
5. Meanwhile, fill a large bowl with ice water.
6. Blanch peas for 1 minute.
7. With a slotted spoon, transfer peas to ice water.
8. Drain peas and transfer to a serving bowl.
9. In a small bowl, whisk together remaining oil, vinegar, garlic, and basil; season with salt and pepper.
10. Pour vinaigrette over peas and toss to coat.
11. Top with reserved pecans.

pecan halves, olive oil, olive oil, sugar snap peas, balsamic vinegar, clove garlic, fresh basil, salt, freshly ground pepper

Taken from www.delish.com/recipefinder/sugar-snap-pea-salad-pecans-recipe-clv1011 (may not work)