Sautéed Garden Peas with Basil & Pecorino Romano

Sautéed Garden Peas with Basil and Pecorino Cheese

This healthy and delicious vegetable side dish reminds me of summer! It is full of wonderful flavors…tangy lemon juice and zest, salty Pecorino Romano, fresh basil with a subtle buttery taste…not to mention the English peas and sugar snap peas! In just a few minutes you get a wonderful dish that everybody will love! This terrific recipe came from Williams-Sonoma.com.

Sautéed Garden Peas with Basil and Pecorino Cheese

Sautéed Garden Peas with Basil and Pecorino Cheese

Sautéed Garden Peas with Basil and Pecorino Cheese

 

Sautéed Garden Peas with Basil & Pecorino Romano

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.

 

Sautéed Garden Peas with Basil and Pecorino Cheese