Snap and Shelled Pea Saute with Basil
I love the different pea textures in this yummy side dish.
1 Tbsp. butter
1 tsp. olive oil
2 Tbsp. water
1 c. snap peas, strings removed if needed
1 c. fresh shelled peas (or frozen)
Salt and pepper
1 tsp. lemon juice + 1/2 tsp. lemon zest
1 Tbsp. snipped basil ribbons
Parmesan cheese, grated
In a skillet, melt butter and oil together, then add water and peas. Cover and simmer on very low heat for 2 minutes. Uncover and cook about 1 minute more, until the water is evaporated. Peas should be crisp-tender.
Remove from heat.
Combine lemon juice, zest, basil and a dash of salt and pepper and toss lightly into the peas. Serve right away with a sprinkle of parmesan.
Recipe created or adapted by Liz Talley, Urban Graze
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