Sugar Snap Peas With Lemon~ Garlic & Basil Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
BLANCHED SUGAR SNAP PEAS
1 tsp: Salt,
4 cup: Loosely packed pods ~ 1 lb,
SEASONINGS
2 tbsp: Olive oil,
1 tbsp: Lemon juice,
Zest of 1 medium lemon,
1 medium: Garlic clove, minced
8: Basil leaves chopped fine,
1/2 tsp: Salt,
Ground black pepper,
Directions:
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 Cooks Illustrated, May/June 1997 Issue. WONDERFUL!
Source from luhu.jp
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 Cooks Illustrated, May/June 1997 Issue. WONDERFUL!
Source from luhu.jp