• Liz Talley - Urban Graze

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

All rights reserved©

#side

Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now