sugar snap peas with pine nuts and tarragon

• total tid: total time 15 minutes

Ingredienser

1 teaspoon oil

4 ounces sugar snap peas, strings removed and halved crosswise teaspoons water

1½

1 small garlic clove, minced

¼ teaspoon table salt

Pinch red pepper flakes

1 tablespoon chopped fresh tarragon, mint, or basil

1 tablespoon pine nuts, or chopped almonds or walnuts, toasted

Vejledning

Heat oil in 8- or 10-inch skillet over medium heat until shimmering Add snap peas and water, immediately cover, and cook for 2 minutes. Uncover, add garlic, salt, and pepper flakes, and continue to cook, stirring frequently, until moisture has evaporated and snap peas are crisp-tender, 1 to 2 minutes. Off heat, stir in tarragon and season with salt and pepper to taste. Sprinkle with pine nuts and serve.

Notater

kitchen improv

use what you've got Minced shallot can be used in place of the garlic.

make it a meal Serve on top of any cooked grain (see pages 124-125) and sprinkle with crumbled cheese, or serve over toast spread with ricotta.

why this recipe works We all know you can steam, stir-fry, or slice raw snap peas and throw them into a salad, but you rarely see them as the star of your dish. This recipe takes bright snap peas out of the supporting role and into the spotlight. Sauteing them with garlic and red pepper flakes contributes an assertiveness to the delicate flavors. Rich, buttery toasted pine nuts contrast the fresh snap peas, and the subtle licorice flavor of the tarragon is an unexpected (yet still classic) addition that ties the whole dish together and infuses a bit of style without added work. Once you pair this simple side dish with Golden Tilapia (page 58) or feature it as a fresh component in a grain bowl, you'll never think of snap peas as a mere garnish again. You will need an 8- or 10-inch skillet with a tight-fitting lid

for this recipe.