Sugar snap peas with lemon, garlic and basil

6 Servings

Ingredients

Quantity Ingredient
1 teaspoon Salt
4 cups Loosely packed pods ~ 1 lb
2 tablespoons Olive oil
1 tablespoon Lemon juice
Zest of 1 medium lemon
1 medium Garlic clove, minced
8 Basil leaves chopped fine
½ teaspoon Salt
Ground black pepper

Directions

BLANCHED SUGAR SNAP PEAS

SEASONINGS

Blanching of Sugar Snap Peas:

Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1½ to 2 minutes, depending on size of peas. Drain peas, shock in ice water, drain again and pat dry. Peas can be set aside for up to one hour.

Seasoning:

Heat oil over medium heat in medium saute pan. Add zest and garlic; saute until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; too to combine. Cook until just heated through, 1 to 1 ½ minutes. Season with salt and pepper to taste; serve immediately.

From Cook's Illustrated, May/June 1997 Issue. WONDERFUL! Posted to MM-Recipes Digest V4 #148 by "Marijo Yates"<Marijo.Yates@...> on May 28, 1997

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