SUGAR SNAP PEAS WITH TARRAGON BUTTER

Sugar Snap Peas with Tarragon Butter image

Yield Makes 4 servings

Number Of Ingredients 7

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3/4 pound sugar snap peas, 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

Steps:

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 sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.