BLANCHED SUGAR SNAP PEAS
1 ts Salt
4 Loosely packed cups pea pods
SEASONINGS
2 tb olive oil
1 tb Lemon juice
Zest of 1 medium lemon
1 md clove Garlic; minced
8 Basil leaves; chopped fine
1/2 ts Salt
Black Pepper; ground
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.
Original recipe makes 6 Servings