‘Tis the season for peas, so lately my weekly CSA shipment has been jam-packed with snap peas in addition to broccoli, cauliflower, peaches, lettuce and basil. Tired of snacking on raw snap peas before dinner, last night I started hunting around for a new recipe that would help me make good use of the peas. This is what I found:

Sugar Snap Peas with Walnuts and Basil

4 cups water for boiling
4 cups ice water
1 pound snap peas
2 TBL butter
5 or 6 basil leaves
3 or 4 TBL chopped walnuts

Boil water in a medium-sized sauce pan. Prepare the snap peas by washing them thoroughly and removing the strings. Drop peas into boiling water for one minute. Remove and drain quickly, then plunge into ice water for 2 minutes.

Heat butter in a large skillet and add walnuts. Toast walnuts until fragrant, then add peas. When peas are heated thoroughly, add basil and let simmer for 1 or 2 more minutes.

I used this recipe to make a side dish that paired nicely with grilled fish and fresh fruit. Best of all, the peas reheat well, so you can eat them with your lunch the next day!