Lemony snap peas

July 2, 2008

Serves 8

1/2	teaspoon salt, plus more for the cooking water
1 1/2	pounds sugar snap peas, trimmed
1/4	cup unsalted butter, cut into small pieces, or 3 tablespoons olive oil
3	tablespoons chopped fresh tarragon
1	shallot, finely chopped
	Grated rind of 1 lemon
1/2	teaspoon pepper

1. Fill a medium pot with generously salted water and bring to a boil. Add the snap peas, and cook, stirring, for 1 minute so they turn bright green and become a little tender. Drain well.

2. In a large serving bowl, combine the snap peas with the butter or oil, tarragon, shallot, lemon rind, 1/2 teaspoon salt, and pepper. Toss well. Tony Rosenfeld