Lemon and Cheese Peas

By jenlin

Ingredients

• 1/2 1/2 1/2 cup (8 tablespoons) olive oil or salted butter
• 2 2 2 cloves garlic, minced or grated on a rasp grater
• 1 Zest and juice of 1 lemon
• 4 4 4 tablespoons fresh thyme leaves, gently chopped
• Kosher salt and freshly ground black pepper
• 4 4 4 cups fresh spring, English or snow peas
• 8 to 12 8 to 12 12 ounces shaved or grated Pecorino-Romano cheese

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.

Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.