Yield: 6 servings Cooking Time: 15 minutes Difficulty: Easy
- Sauté the peas in olive oil until tender and just a little bit crisp. Season with salt (Be careful not to brown them).
- Transfer to serving dish. While still hot, sprinkle with lemon zest and basil.
- 1 pound - Sugar Snap Peas, trimmed and blanched
- 2 teaspoons - Olive Oil
- 1 teaspoon - Lemon Zest, grated
- ½ cup - Fresh Basil, torn
- ½ teaspoon - Kosher Salt