Photo: Tarragon Snap Peas Recipe
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
- recipe
- ratings & reviews(1)
- Total Time:
- 10 min
- Prep
- 5 min
- Cook
- 5 min
- Yield:
- 4 servings
- Level:
- Easy
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By SavK
Calgary, Alberta
on July 29, 2011
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Great dish! The tarragon complimented the sweetness of the peas and warmed the dish up while the salt and pepper added subtle tanginess. Great for a light summer side dish, I will definitely be indulging in this dish again (and recommend you do the same!
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