Sugar snap peas with lemon~ garlic & 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!