Ingredients
1 pound sugar snap peas
2 shallots or white end of scallions, minced
1 tablespoon olive oil
4-5 leaves fresh basil, sliced
3 ounces goat cheese
1 teaspoon salt
1/2 pepper
Preparation
Cook peas in boiling water to cover 2 minutes; drain. Plunge into ice water to stop cooking; drain. Saute shallots in hot oil in large skillet until tender. Add peas and heat thoroughly. Place mixture in bowl. Add cheese and remaining ingredients. Serve immediately.
