| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dishes, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | t | Salt |
| 4 | c | Loosely packed pods ~ 1 lb |
| 2 | T | Olive oil |
| 1 | T | Lemon juice |
| Zest of 1 medium lemon | ||
| 1 | Garlic clove, minced | |
| 8 | Basil leaves chopped fine | |
| 1/2 | t | Salt |
| Ground black pepper |
INSTRUCTIONS
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 Cook's Illustrated, May/June 1997 Issue. WONDERFUL! Posted to MM-Recipes Digest V4 #148 by "Marijo Yates"<Marijo.Yates@us.coopers.com> on May 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 586.1mg
Potassium: 164mg
Carbohydrates: 3.3g
Fiber: 2.4g
Sugar: <1g
Protein: 1.4g