Sugar snap peas with lemon, garlic, and basil from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Rutabaga on August 13, 2015

    Basil and lemon add a nice brightness to fresh sugar snap peas. As always, be wary not to cook the peas too long, even serving them in the hot pan once they are cooked can quickly lead to overcooked peas.

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