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
- Heat olive oil in skillet over medium heat. When hot, add onion and cook until softened.
- 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).
- Remove from heat, add lemon juice and basil, stir and add salt and pepper to taste.
- Try to get the serving dish to the table before you’ve “sampled” it empty.