Sauteed Peas With Basil and Pecorino 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jun 18, 2014

The natural sweetness of two kinds of peas pairs well with the salty cheese and bright basil.

Don't let the dish sit long after you add the lemon zest and juice, as the bright green will eventually turn into something slightly less appetizing.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces fresh sugar snap peas, stringed
  • 1 pound fresh English peas, shelled (about 1 cup)
  • 1/4 cup water
  • Kosher salt or fine sea salt
  • 1 lemon
  • Leaves from 4 stems basil, torn
  • Freshly ground black pepper
  • About 1-ounce chunk pecorino Romano cheese


Combine the butter and oil in a large skillet over medium heat. Once the butter has melted, add the sugar snaps and English peas, stirring to coat. Add the water and a pinch of salt; cover and cook for 2 minutes.

Uncover and cook for about 2 minutes, or until the water has evaporated. The peas should be crisp-tender and bright green. Remove from the heat.

Finely grate 2 teaspoons of lemon zest directly over the peas. Cut the lemon in half, then squeeze half its juice directly over the peas. Add the basil and season lightly with salt and pepper. Grate the cheese over the mixture; stir to incorporate.

Transfer to a warmed serving dish; serve right away, with the remaining lemon half cut into wedges.

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Recipe Source

Adapted from "The Superfoods Cookbook: More Than 80 Delicious Recipes Using Nature's Healthiest Foods," by Dana Jacobi (Weldon Owen, 2013).

Tested by Bonnie S. Benwick.

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