Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin

Buttered Snap Peas

Getting reviews...
  • Level: Easy
  • Yield: 4 servings


  1. 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.