Recipe courtesy of Food Network Kitchen
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Buttered Snap Peas
Yield:
4 servings
Level:
Easy
Yield:
4 servings
Level:
Easy

Directions

Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.

Photograph by Antonis Achilleos

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