Sugar Snap Peas with Lemon & Basil

2 teaspoons olive oil  
1¼ pounds fresh sugar snap peas, or two (10-ounce)  
pkgs thawed frozen sugar snap peas  
½ teaspoon salt  
¼ teaspoon ground white pepper  
1/3 cup coarsely chopped fresh basil  
½ teaspoon grated lemon zest  
½ lemon, cut in wedges  

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Heat the oil in a large nonstick skillet over medium heat.  Add the peas; season with salt and pepper. Stir-fry until the peas are crisp-tender, 3 minutes for fresh or 2 minutes for thawed frozen sugar snaps. Add the basil and lemon zest; stir-fry until the basil is wilted and fragrant. Serve immediately with lemon wedges.