Stuffed Snow Peas - cooking recipe

Ingredients

48 snow peas
8 ounces cream cheese, at room temperature
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 clove garlic, minced
black pepper, optional

Preparation

In salted, boiling water, blanch (boil rapidly in lots of water) snow peas for 30 seconds.
Cool in cold water, drain, and set aside.
Blend the rest of the ingredients until smooth.
With a sharp pairing knife, split the snow peas along the curved side.
Fill each snow pea with filling, using a small spatula or pastry bag with tip.
I have used a ziplock bag with a hole cut in the corner.
Can be made the day before, refrigerate, and serve chilled.