HOT BUTTERED SNAP
PEAS
WITH LEEKS AND BASIL
SERVES 4
1 large leek, white part only, split in half and cut into ¼-
inch slices
2 tablespoons unsalted butter
Kosher salt
1 pound sugar snap peas, strings and ends removed
2 tablespoons chopped fresh basil
1 teaspoon grated lemon zest (from 1 lemon)
1 teaspoon lemon juice
Freshly ground black pepper
- Place the leeks and butter in 12-inch heavy-bottomed
stainless steel skillet over medium heat and cook, stirring
frequently, until the leeks are tender but not browned,
about 5 minutes; reduce the heat if the butter or leeks
start to brown. Remove from the heat and set aside. - Bring 4 quarts water and ¼ cup salt to a boil in a Dutch
oven over high heat. Add the snap peas and cook until
bright green and tender but still with a bit of bite, about 3
minutes. Drain the peas and add to the skillet. Set over
high heat and cook, tossing and stirring, until the snap
peas are coated. Stir in the basil and lemon zest and juice.