Quick Two-Pea Sauté With Basil And Pecorino
A vibrant and refreshing dish, this lemony pea medley is a celebration of spring flavors. Sugar snap peas and English peas are quickly cooked until tender-crisp, then tossed with fragrant basil, zesty lemon, and a sprinkle of salty pecorino cheese. This dish is a delightful side that bursts with freshness and is sure to brighten up any meal.
— Constant Cookbook
Ingredients
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. unsalted butter
- 1/2 lb. sugar snap peas, trimmed
- 1 lb. English peas, shelled
- 1/4 cup water
- Sea salt, to taste
- 1 lemon
- Leaves from 4 fresh basil sprigs, cut into thin ribbons
- Pinch of freshly ground pepper
- 1 small chunk pecorino romano cheese
Instructions
- In a large fry pan over medium heat, warm the oil and melt the butter. Add the snap peas and English peas. Pour in the water and add a pinch of salt. Cover and cook for 2 minutes. Uncover and cook, stirring occasionally, until the water has evaporated, about 2 minutes longer. The peas should be tender-crisp and still bright green.
- Finely grate 2 tsp. zest from the lemon, then halve the lemon. Remove the pan from the heat and squeeze the juice from 1 lemon half over the peas (reserve the remaining half for another use). Add the lemon zest, basil and a pinch <i>each</i> of salt and pepper to the pan. Grate some cheese over the top and stir well to mix.
- Transfer the peas to a warmed serving dish and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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