Arrange sugar snap peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas diagonally in half.
Toss together arugula, next 5 ingredients, and sugar snap peas on a large serving platter. Serve with Sweet Basil Vinaigrette.