Title: Sugar Snap Peas with Lemon, Garlic and Basil
Categories: Vegetable Side
Yield: 6 Servings

BLANCHED SUGAR SNAP PEAS
1	ts	Salt
4	c	Loosely packed pods ~ 1 lb
SEASONINGS
2	tb	Olive oil
1	tb	Lemon juice
		Zest of 1 medium lemon
1	md	Garlic clove, minced
8		Basil leaves chopped fine
1/2	ts	Salt
		Ground black pepper

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, 1 1/2 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 1/2 minutes. Season with salt and pepper to taste; serve immediately.

From Cook's Illustrated, May/June 1997 Issue. WONDERFUL! By on

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