Ingredients: 1/2 lb sugar snap peas, stems and strings removed salt 1 Tbsp unsalted butter 1 Tbsp finely chopped walnuts 1 Tbsp finely shredded fresh basil leaves freshly ground black pepper
- Bring the water to a boil in a large sauce pan. Meanwhile, prepare a bowl of ice water. add the peas and salt to taste to the boiling water and cook until crisp-tender, about 1 1/2 minutes. Drain and plunge the peas into the bowl of ice water. When cool, drain the peas and set aside.
- Melt the butter in a large skillet. Add the walnuts and cook over medium heat until fragrant, about 2 minutes. Stir in the peas and cook until heated through, about 2 minutes. Stir in the basil and season with salt and pepper to taste. Serve immediately
Serves 2 as a side dish
Vegetables Every Day by Jack Bishop