Lemon-Scented Sugar Snap Peas

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For some reason or another, whenever peas roll into our weekly menu I always grab the bag of fresh snow peas at the grocery store. Well, I got crazy this past week and bought sugar snap peas - whoa! I was looking for a way to prepare these peas that would compliment this wonderful tilapia recipe and stumbled upon this one. It caught my eye because of the lemon, and I was going to be using a fresh lemon with the fish, so it just worked out perfectly. I like it when that happens! Just like all of the other recipes I post, this is a simple one to follow. I like it best when vegetables are served with minimal preparation - they just taste so fresh and delicious. Enjoy!

*I cut this recipe in half when I made it (for 2 people). Below is the original and serves 4-6. 

2  pounds  fresh sugar snap peas
2  tablespoons  butter or margarine
2  garlic cloves, minced
1  tablespoon  fresh lemon juice
2  teaspoons  grated lemon rind
3/4  teaspoon  salt
1/2  teaspoon  freshly ground pepper

Cook peas in boiling salted water for 5 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain. (I skipped this plunging step, and it worked out just fine!)

Melt butter in a medium skillet over medium-high heat; add peas, and sauté 3 minutes. Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.

1 comment:

  1. I really love snap peas, and I'm happy to find someone else who reads Southern Living! Haha. They have really good recipes--I just made one last week.


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