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Sugar Snap Peas with Lemon & Basil

Sugar Snap Peas are spring's gift to the kitchen.

      • 2 teaspoons olive oil  
      • 1 1/4 pounds fresh sugar snap peas
      • 1/2 teaspoon salt  
      • 1/4 teaspoon ground white pepper  
      • 1/3 cup coarsely chopped fresh basil  
      • 1/2 teaspoon grated lemon zest  
      • 1/2 lemon, cut in wedges   
 

Method

Heat oil in a large nonstick skillet over medium heat.  

Add the peas and season with salt and pepper.  Stir-fry until the peas are tender but do not lose their crispness, about 3 minutes if fresh.  Sprinkle in basil and lemon zest.  Continue to stir-fry just until the basil releases its aroma and is just starting to wilt.  Do not overcook. 

Serve  with lemon wedges on the side.

Contributor: Geraldine Minne

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