Step 1: Place a colander in the sink.
Step 2: Bring 8 cups water and 2 teaspoons kosher salt to a rolling boil in a large pot.
Step 3: Add snap peas (make sure to remove chewy strings) to water and cook until peas are vibrant green, cooked through but still crisp, about 2 minutes.
Step 4: Immediately transfer snap peas into colander and toss under cold running water until peas are cool. Drain very well. (Blanched snap peas can be refrigerated for up to 2 days.)
Step 5: Combine all ingredients in a jar and shake to combine.
Step 6: Season to taste with salt and pepper. (Vinaigrette can be refrigerated for up to two days.)
Step 7: Place snap peas, pistachios, and strawberries in a bowl.
Step 8: Add vinaigrette, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.
Step 9: Add feta and Thai basil.
Step 10: Garnish with remaining pistachios and a drizzle of pistachio oil, and serve.
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