Sugar Snap Peas with Tarragon Butter

Sugar Snap Peas with Tarragon Butter Healthy Recipe

4 Servings 25 min Cook

Macros/Serving: 64 Calories


1/2 Tsp Salt
1/4 Tsp Pepper
1/2 Tsp Lemon Zest
1 1/4 Package (10 oz) Peas
1 Tbsp Butter
2 Tsp, leaves Tarragon
1 Tbsp chopped Shallots


Remove strings from peas and halve diagonally.

Roughly chop tarragon.

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 1 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 saut, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes.

Add tarragon, zest, salt, and pepper and toss until combined well.