Active Time

　　25 min

　　Total Time

　　25 min

　　A seasonal abundance of peas means more for everyone. This easy side dish keeps them snappy and fresh with aromatic tarragon and lemon zest.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.