Tarragon Snap Peas

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Directions

Cook 1 pound sugar snap peas in boiling salted water until crisp-tender, about 4 minutes.

Drain and toss with 2 tablespoons chopped tarragon, 1 tablespoon olive oil, and salt and pepper.

Photograph by Antonis Achilleos


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    This recipe is featured in:

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