Ingredients:

• 1 tablespoon organic butter
• 1 tablespoon organic extra-virgin olive oil
• ½ pound sugar snap peas, trimmed
• 1 pound English peas, shelled
• ¼ cup water
• Sea salt
• Freshly ground pepper
• 1 lemon
• Fresh basil, approximately 4 sprigs torn into pieces
• Freshly grated pecorino romano cheese, approximately 1 ounce

Directions:

1. Using a large non-stick frying pan over medium heat, melt the butter with the olive oil. Add the sugar snap peas and the English peas. Pour in the water. Sprinkle with a pinch of salt and cover. Cook for about 2 minutes. Uncover and stir on occasion, until water has evaporated. The peas should be tender crisp and bright green.
2. Remove pan from heat. Grate 2 teaspoons of lemon zest. Add the juice of ½ lemon and the zest. Then salt and pepper to taste. Mix well. Finally, add the grated cheese and the basil.