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

Photo: Buttered Snap Peas Recipe

















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By torba97_12904148
Fremont, CA
on November 04, 2011
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F Y I ... if you are a snap pea lover...
1. Followed recipe exactly. High quality using stainless pot on gas stove.
2. Result for me...exact texture and taste as described.
Cook snap peas for yourself. Compare this recipe to any other and I am confident you will agree...this FoodTV recipe by their staff is solid.
Enjoy!
Annie , Fremont , CA
By SaraColes
New Milford, CT
on July 03, 2011
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Every time I've tried blanching snap peas they get overcooked. My husband and I sauteed raw (and cleaned peas in butter with minced shallot (peas and shallots from his garden and they were perfect!
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