Sunday, August 14, 2011
1 lemon, rind removed + juiced
8 ounces sugar snap peas, strings removed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Quickly blanch your peas (or, for a slightly less healthy but method that I always use, cook your peas in a frying pan on medium heat with a dab of butter) . Pour lemon juice and rind over peas, and drizzle with oil (you don't have to use the oil if you've cooked in butter); toss to coat. Season with salt and pepper.