Sugar Snap Peas with Tarragon Butter

Ingredients

• Peas

  Edible-podded, raw

  6 cup, whole or 378g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Butter

  Unsalted

  1 tbsp or 14g

• Tarragon

  Freshdirect

  1 tablespoon or 6g

• Lemon zest

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Remove strings from peas and cut them diagonally. Chop the shallot. Roughly chop the tarragon.
2. Blanch the sugar snap peas in a 4-quart pot of boiling salted water for 1 minute. Drain and immerse in a bowl of ice water to stop cooking, then drain again and pat dry.
3. Cook the shallot in butter in a skillet over moderate heat until softened, about 1 minute. Increase heat to high, add sugar snap peas, and sauté until crisp-tender, 2 to 4 minutes. Add tarragon, lemon zest, salt, and pepper, and toss to combine.