Another simple yet unforgettable recipe from Jacques Pepin’s latest cookbook, Poulets & Legumes! Fresh green peas cooked until tender in a mixture of water, butter, sugar and salt and pepper. Once the liquid disappears and the peas are cooked to tender , you simply toss in chopped, fresh basil for a sweet finish.

(To view this recipe, click on the following link: https://ww2.kqed.org/jpepinheart/2015/08/27/veal-chops-dijonnaise-and-peas-with-basil/)

Tagged: basil, fresh basil, fresh green peas, green peas, Jacques Pepin, peas, peas with basil, Poulets & Legumes, sugar