Buttered Snap Peas
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
More Recipes and Ideas:
Glazed Sugar Snap Peas and Turnips, Sugar Snap Peas With Leeks and Pancetta, Buttered Beets and Peas with Onions: Two UK-favorite sides in under 10 minutes, Spanish Rice Recipes, Roasted Vegetable Recipes, Easy Shrimp, Easy Casserole, Easy Appetizer Recipes, Mashed Potato Recipes
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