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.
Ingredients:
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
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
Directions:
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.
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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