Thursday, October 28, 2010

Sugar Snap Peas with Lemon, Garlic, and Basil

Sugar Snap Peas with Lemon, Garlic, and Basil
Serves 6. 

Have a bowl of ice water ready to "shock" the drained peas and prevent further softening and shriveling.

Ingredients

1 teaspoon table salt 
4 cups sugar snap peas (about 1 pound), stems snipped off and strings removed if needed
2 tablespoons olive oil 
 Lemon zest from 1 medium lemon, sliced very fine
1 tablespoon lemon juice 
1 medium clove garlic , minced
6 - 8 fresh basil leaves , chopped fine
1/2 teaspoon table salt 
 Ground black pepper 

Instructions
1.   Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.

2.   Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.)

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

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