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Sugar Snap Peas with Lemon and Basiltopcook.tomathouse.comPreparation:In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1 pound trimmed sugar snap peas with a handful of tomatillos (optional) and 1/4 teaspoon coarse salt. Cook, stirring, until crisp-tender, 2 to 3 minutes. Toss with 1/2 tablespoon butter, 1/2 teaspoon each grated garlic, lemon zest, and 1 chopped green onion. Drizzle with lemon juice and season with salt. Sprinkle with chopped basil.Ingredients: |