In a large saucepan of boiling salted water blanch the snap
peas for 1 minute, drain them, and plunge them into a bowl
of ice and cold water to stop the cooking. Drain the peas
well. The peas may be prepared up to this point 1 day in
advanced and kept covered and chilled. In a large heavy
skillet melt the butter with the zest, add the peas and
salt and pepper to taste, and heat the peas over moderately
low heat, stirring, until they are hot.
Serves 6.
Gourmet
June 1992
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Per serving: 27 Calories; 3g Fat (100% calories from fat); 0g Protein; 0g Carbo
hydrate; 8mg Cholesterol; 0mg Sodium
