- 2 cups sugar snap peas
- 4 eggs, hard-boiled; peeled and quartered
- 2 tablespoons jarred pesto
- 2 teaspoons white wine vinegar
- Salt and pepper
Bring 4 cups water to a boil. Add peas and cook until crisp-tender, 1 minute; drain, cool and top with eggs. Drizzle with pesto and white wine vinegar; season with salt and pepper.