Sugar Snap Peas with Lemon, Garlic and Basil

By norsegal8

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

Ingredients

• Blanched Sugar Snap Peas
• 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

Preparation

Step 1

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.