Sugar Snaps, Carrots and Basil - Fresh, colorful side dish.

• 2 or 3 boxes of fresh sugar snap peas (or 2 bags frozen i.e. Trader Joe's)
• 1-1/2 lbs (.7 kg). carrots, peeled and julienned
• 1 bunch fresh basil, cut in strips
• 1 tbsp (15 ml) olive oil
• salt and pepper to taste

1. Place carrots in steamer basket over water and top with basil.
2. Cook covered until carrots are crisp tender.
3. Drain.
4. Trim stem ends from pea pods and saute in olive oil until crisp tender.
5. Combine all and salt and pepper to taste.

sugar snap peas, carrots, fresh basil, olive oil, salt

Taken from online-cookbook.com/goto/cook/rpage/000A6B (may not work)