Ready in 25 minutes; part of Nut-Free collection
Try this Sugar Snap Peas with Lemon, Garlic and Basil recipe, or contribute your own.
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! Posted to MM-Recipes Digest V4 #148 by "Marijo Yates"
ees55 2y agoWow this was great! Light, fresh and crunchy. The combination of lemon, garlic and basil really made the dish pop. Will definitely be making this recipe again.
marlonickell 4y ago
Mrsswill 4y agoShocked them this time and they came out better than ever, however this time I used about a tbsp of dried basil instead. Still delicious!
Mrsswill 4y agoLoved this recipe with the ingredients added just as they were instructed. Failed to shock them, but they were still very flavorful.
Evostance 4y agoAgreed, far to much lemon. I think half the amount would do nicely.
flower_child 7y agomaybe just a tiny bit too much lemon, but this recipe is excellent! make sure to use good quality snap peas.