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A Quick Saute Of Yellow Peppers And Sugar Snap Peas


  • 1 pound fresh sugar snap peas, strung
  • 11/2 tablespoons extra-virgin olive oil
  • 1 large clove garlic, minced [1 teaspoon]
  • 1/2 teaspoon freshly grated lemon zest
  • 2 yellow or red bell peppers, cored, seeded, and cut into pea pod-size strips
  • 1 tablespoon chopped fresh tarragon, thyme, or basil [1 tsp. dried]
  • Freshly ground pepper to taste


Blanch the peas in 1 quart boiling water for 30 seconds. Drain in a colander and refresh under cold water. Drain and blot dry. Just before serving, heat the oil in a saute pan. Add the garlic and zest, and cook over medium heat for 30 seconds, or until fragrant. Add the peppers and saute for 30 seconds. Add the peas, tarragon, and pepper. Cook just long enough to heat the peas. Serve at once