peas with lemon and basil, please

Love, love, love this recipe!  The concert of flavors, bright basil, tart lemon and sweet peas in this dish is amazing.  It feels like a real celebration of spring.  Willa can’t get enough of these either.  I made this recipe 2 nights in a row based on how quickly we worked our way through the first batch.  Serves 4 as a side dish.


2 cups shelled peas (frozen work beautifully)
1 small onion, minced (1 cup)
1 clove of garlic, minced
2 tbs shredded fresh basil
2 tbs freshly squeezed lemon juice
3 tbs vegetable stock
1 tbs olive oil
salt & pepper to taste

  1.  Heat olive oil in skillet over medium heat.  When hot, add onion and cook until softened.
  2. Add peas, garlic and stock and simmer just until peas cook through.  They should be bright green and just a tiny bit wrinkly but still firm and bursting  your mouth (5-7 minutes).
  3. Remove from heat, add lemon juice and basil, stir and add salt and pepper to taste.
  4. Try to get the serving dish to the table before you’ve “sampled” it empty.



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