Sugar Snap Peas with Tarragon Butter

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lemon zest

  ½ tsp or 1g

• Peas

  Edible-podded, frozen, unprepared

  1 ³⁄₁₆ package (10 oz) or 340g

• Butter

  Unsalted

  1 tbsp or 14g

• Tarragon

  Spices, dried

  2 tsp, leaves or 1g

• Shallots

  Raw

  1 tbsp chopped or 10g

Directions

1. Remove strings from peas and halve diagonally. Roughly chop tarragon.
2. Blanch sugar snaps in a 4-quart pot of boiling salted water , 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 saut, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.