A speedy sauté brings out the natural sweetness and enhances the crunch of two kinds of spring peas, which are reaching their peak at most farmers’ markets this month. Anise-like fresh basil, tart lemon zest and tangy pecorino cheese are sprinkled on top for a delicious, fresh and fast side dish.
Sautéed Garden Peas with Basil and Pecorino
Ingredients:
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/2 lb. (250 g) sugar snap peas, trimmed
- 1 lb. (500 g) English peas, shelled
- Sea salt and freshly ground pepper
- 1 lemon
- Leaves from 4 fresh basil sprigs, torn into pieces
- About 1 oz. (30 g) chunk pecorino romano cheese
Directions:
In a large fry pan over medium heat, melt the butter with the olive oil. Add the sugar snap peas and English peas. Pour in 1/4 cup (2 fl. oz./60 ml) 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 crisp-tender 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 each of salt and pepper to the pan. Grate cheese over the top to taste and stir to mix well.
Transfer the peas to a warmed serving dish and serve immediately. Serves 4.
Find more simple, nourishing recipes in our
cookbook Good for You, by Dana Jacobi.
 Wine Pairing
This dish pairs well with crisp, minerally, medium-bodied whites like the 2014 Coste di Brenta Elisio, Pecorino Abruzzo from our Wine Club. |