Pretty Stuffed Spring Peas

By dette

These stuffed peas are the perfect way to welcome spring and sail right through summer. I serve them on a platter surrounded by juicy strawberries.” —Phyllis Cooper, Yarmouth Port, Massachusetts

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons minced chives
• 1 teaspoon dried basil
• 1 garlic clove, minced
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon dill weed
• 1/4 teaspoon lemon-pepper seasoning
• 36 fresh snow peas (about 1/4 pound), trimmed

Preparation

Step 1

In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight.
Let filling stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas; cover and boil for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry. Gently split peas open; pipe about 1 teaspoonful of filling into each pod. Yield: 3 dozen