SAUTéED SUGAR SNAP PEAS WITH PINE NUTS, FENNEL & LEMON ZEST RECIPE - (4/5)

Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest Recipe - (4/5) image

Provided by Dr_Mom

Number Of Ingredients 20

Previous Next

MAIN VERSION:
3 tablespoons Pine Nuts
1 teaspoon fennel seeds
1/2 teaspoon lemon zest, freshly grated
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 teaspoons oil
12 ounces, sugar snap peas, halved crosswise on the bias
2 tablespoons water
1 garlic clove, minced
3 tablespoons fresh basil, chopped
MOROCCAN VARIATION:
3 tablespoons slivered or sliced almonds
1 teaspoon whole coriander seeds
1/4 teaspoon orange zest
3 tablespoons cilantro
Japanese variation
2 tablespoons sesame seeds, white or black
1/2 teaspoon ginger, freshly grated
1 scallion, thinly sliced

Steps:

Toast pine nuts in a skillet until just starting to brown, about 3 minutes. Add fennel seeds and toast for 1 more minute. Transfer mixture to a cutting board and add the next 3 ingredients. Chop until finely minced and well combined (avoid a food processor, it will over chop the nuts unless you are extremely careful). Set aside. Note: this can be prepared up to one day ahead. Heat oil in the empty skillet until shimmering. Add peas and water, cover and cook for 2 minutes. Uncover and add the garlic. Continue to cook until the water evaporates, about 2 more minutes. Remove from heat and stir in 3/4 of the nut mixture and greens. Transfer to serving plate and sprinkle with the rest of the nut mixture Moroccan variation: Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil Japanese variation: Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.