To brown the butter, place it in a large saute pan over medium heat.
Let it melt and bubble until it froths up a bit and the white milk solids have turned a nutty golden brown.
Immediately add the snap peas and cook until they are bright green with crisp, golden brown spots, about 5 minutes.
Take off the heat and add the pistachios and zest.
Season with salt and pepper.
Recipe courtesy of Claire Thomas for NESTEA®