Sugar Snap Peas With Tarragon Butter

• 3/4 pound sugar snap peas, strings discarded and peas halved diagonally
• 1 tablespoon finely chopped shallot
• 1 tablespoon unsalted butter
• 2 teaspoons chopped fresh tarragon
• 1/2 teaspoon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Blanch sugar snaps in a 4-quart pot of
2. , uncovered, 1 minute. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 1 minute. Drain again well, then transfer to paper towels and pat dry.
3. Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute. Increase heat to high, then add sugar snaps and saute, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.

sugar snap peas, shallot, unsalted butter, tarragon, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/sugar-snap-peas-with-tarragon-butter-238389 (may not work)