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Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh sugar snap peas, stringed
- 1 pound fresh English peas, shelled (about 1 cup)
- 1/4 cup water
- Kosher salt or fine sea salt
- 1 lemon
- Leaves from 4 stems basil, torn
- Freshly ground black pepper
- About 1-ounce chunk pecorino-Romano cheese
Details
Servings 4
Preparation time 10mins
Cooking time 15mins
Preparation
Step 1
Combine the butter and oil in a large skillet over medium heat. Once the butter has melted, add the sugar snaps and English peas, stirring to coat. Add the water and a pinch of salt; cover and cook for 2 minutes.
Uncover and cook for about 2 minutes or until the water has evaporated. The peas should be crisp-tender and bright green. Remove from the heat.
Finely grate 2 teaspoons of lemon zest directly over the peas. Cut the lemon in half, then squeeze half of its juice directly over the peas. Add the basil and season lightly with salt and pepper. Grate the cheese over the mixture; stir to incorporate.
Transfer to a warmed serving dish; serve right away, with the remaining lemon half cut into wedges.
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