In the bottom of a wok or deep frying pan, heat olive oil at medium-high heat. Add crushed garlic and sauté for about one minute, until garlic becomes fragrant. Add mushrooms and sauté until they are beginning to soften, about two minutes.

Add tomatoes and sugar snap peas and mix constantly. Sprinkle with salt and pepper. Cook snow peas for only about two to three minutes. They should turn a bright shade of green and retain their crispiness.

For the pesto, combine all ingredients in a food processor fitted with a steel blade attachment. Pulse until very fine.

Remove stir fry from heat and toss with pesto dressing to coat.