½ cup Mild Lemon- or Red Wine–Olive Oil Vinaigrette
(here)
1 teaspoon grated lemon zest plus a few dozen strips zest
(from 1 lemon)
1 tablespoon minced fresh parsley
Kosher salt
1 cup shelled fresh peas or defrosted frozen peas
2 cups sugar snap peas, strings removed, ends trimmed,
and cut into ½-inch pieces on the bias
nandana
(Nandana)
#1