• 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

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