4 Servings 25 min Cook
1/2 Tsp Salt
1/4 Tsp Pepper
1/2 Tsp Lemon Zest
1 1/4 Package (10 oz) Peas
1 Tbsp Butter
2 Tsp, leaves Tarragon
1 Tbsp chopped Shallots
Remove strings from peas and halve diagonally.
Roughly chop tarragon.
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.
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.