Pecan Stuffed Snow Peas with Creamy Smoked Filling

Ingredients:

• 40 - 45 snow peas about 2 -4 inches long
• Water for boiling
• 4 oz. cream cheese, softened (Philadelphia or Kite Hill for dairy-free)
• 1 Tablespoon extra virgin olive oil
• 2 teaspoons agave syrup
• 1 teaspoon gluten free mustard (I used dijon - Grey Poupon)
• 1/2 teaspoon smoked paprika
• 2/3 cup pecan pieces, chopped finely to minced

Instructions:

1. Wash peas and slice off tips.
2. Boil water in medium size sauce pan; add snow peas for about 5 seconds; drain; set peas on a clean dish towel or paper towels; and pat dry. They will continue to cook for a bit, as they cool.
3. Once they cool enough to handle, slit the side, opposite the peas, almost to the other end by inserting the knife in the widest end, pulling the knife upward while slicing; push knife in further and pull knife up again while slicing, until you almost get to the end and stop; set peas aside.
4. Mix cream cheese, oil, agave, mustard and paprika together until well blended. (I used a miniature food processor).
5. Pry open each pea and either pipe in or using a butter knife place a bit of the cream cheese mixture at the bottom of the pea.
6. With a spoon, add pecans on top; push down with back of spoon; turn pea upside down allow of any loose nuts to fall out.
7. Line serving platter how you wish. If you have many peas, layer them on top of one another in rows. Note that to keep them all standing up somewhat while arranging, use a spoon to prevent the last one from falling down.

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