Sugar Snap Peas with Lemon, Garlic and Basil




1 pound sugar snap peas, with stems and strings removed
2 tablespoons olive oil
Lemon zest
1 medium clove garlic, minced
1 tablespoon lemon juice
6 fresh basil leaves, chopped fine


Yield: 4 servings

Bring 6 cups of water to a boil. Add peas and cook until crisp and tender, about 2 minutes. Drain peas, shock in ice water, drain again and pat dry. In medium saute pan over medium- heat, heat oil. Add zest and garlic. Saute until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice and basil. Toss to combine and cook until just heated through, about 1 to 2 minutes.

Nutrition information: