One can rarely go wrong serving the traditional side dish of fresh peas. To update the dish for a summer menu simply blanch the fresh peas and serve with parsley and lemon oil.
Serves 6
⅓ cup extra virgin olive oil
½ cup parsley leaves, finely chopped
1 large lemon, finely grated rind
salt and pepper
500g green beans, trimmed
300g sugar snap peas, trimmed
1½ cups frozen peas
Combine oil, parsley, lemon rind, salt and pepper in a jug. Bring a large saucepan of water to the boil. Add beans and sugar snaps. Cook for 1-2 minutes or until bright green and just tender. Remove with a slotted spoon and transfer to a serving bowl. Add peas and cook for 1 minute or until heated through. Drain. Add peas to beans and sugar snaps. Serve immediately drizzled with parsley and lemon oil.
