Sugar Snap Peas With Lemon Garlic And Basil Recipes

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound trimmed sugar snap peas and 1/4 teaspoon kosher salt. Cook, stirring, until crisp-tender, 2 to 3 minutes. Toss with 1/2 tablespoon butter, 1/2 teaspoon each grated garlic and lemon zest and 1 chopped scallion. Season with lemon juice and salt. Top with chopped basil.

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add Sugar snap peas, season with salt and pepper.
• Stir-fry until crisp-tender, or about 3 minutes.
• Add basil and lemon zest, stir-fry until basil is wilted and fragrant.
• Serve immediately with lemon wedges.

Steps:

• In a large microwave-safe bowl, combine the peas and water. Cover and cook on high for 3-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
• Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Steps:

• 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 1 hour.).
• Heat oil over medium heat in medium sauté pan. Add zest and garlic; sauté until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.