Sugar Snap Peas With Tarragon Butter

Name: Sugar Snap Peas With Tarragon Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3/4 lb sugar snap pea, strings discarded and peas halved diagonally; 1 tablespoon finely chopped shallot; 1 tablespoon unsalted butter; 2 teaspoons chopped fresh tarragon; 1/2 teaspoon finely grated fresh lemon zest; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Submitted by Sandi From CA

"From Gourmet."

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Ready In:: 25mins
Ingredients:: 7
Serves:: 4

ingredients

³⁄₄ lb sugar snap pea, strings discarded and peas halved diagonally
1 tablespoon finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons chopped fresh tarragon
¹⁄₂ teaspoon finely grated fresh lemon zest
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper

directions

Blanch sugar snaps in a 4-quart pot of boiling salted water, uncovered, 1 minute.
Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 2 minute.
Drain again well, then transfer to paper towels and pat dry.
Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute.
Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes.
Add tarragon, zest, salt and pepper and toss until combined well.