Adapted from Maraquita Farm, recipe by Diane Shaw, May 1997
Serves 6

This recipe is from another CSA located in California.  Their web site had lots of snap and snow pea recipes, all of which sounded really good.  Here is one of the many that they had on their web site and I have included a recipe for blanching the peas below.

2 tablespoons olive oil
Zest of 1 medium lemon, sliced very fine, plus 1
tablespoon juice
1 medium garlic clove, minced
1 recipe blanched sugar snap peas, see below
6/8  fresh basil leaves, chopped fine
1/2 teaspoon salt
Freshly ground black pepper

Heat oil over medium heat in medium sauté pan. Add the lemon zest and garlic; sauté until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.

To blanch the peas:
Have a bowl of ice water ready to “shockî” the drained peas and prevent further softening and shriveling.

1 teaspoon salt
4 cups loosely packed sugar snap peas (about 1 pound), stems snipped off and strings removed if needed

Bring 6 cups water to brisk boil in 3 or 4 quart saucepan. Add salt and peas and cook until crisp tender, 1 1/2 to 2 minutes depending on size of peas. Drain peas, shock in ice water, drain again, and pat dry.