April 27, 2007, Newsletter Issue #110: Snap Peas with Lemon & Basil
Tip of the Week
2 tsp olive oil
1-1/4 pounds fresh sugar snap peas
1/2 tsp salt
1/4 tsp ground white pepper
1/3 cup fresh basil, coarsely chopped
1/2 tsp grated lemon zest
1/2 lemon, cut in wedges
Heat the oil in a large nonstick skillet over medium heat. Add the peas; season with salt and pepper. Stir-fry until the peas are crisp-tender, about 3 minutes. Add the basil and lemon zest; stir-fry until the basil
is wilted and fragrant. Serve immediately with lemon wedges
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