Sugar Snap Peas with Lemon, Garlic and Basil

Sugar Snap Peas with Lemon, Garlic and Basil

6 reviews, 4.3 star(s). 100% would make again

Ready in 25 minutes; part of Nut-Free collection

Try this Sugar Snap Peas with Lemon, Garlic and Basil recipe, or contribute your own.


1 ts Salt
4 Loosely packed cups pea pods
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

Original recipe makes 6 Servings



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" on May 28, 1997

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Wow 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.
ees55 2y ago

Shocked 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 ago

Loved this recipe with the ingredients added just as they were instructed. Failed to shock them, but they were still very flavorful.
Mrsswill 4y ago

Agreed, far to much lemon. I think half the amount would do nicely.
Evostance 4y ago

maybe just a tiny bit too much lemon, but this recipe is excellent! make sure to use good quality snap peas.
flower_child 7y ago

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