Peas are anything but boring! Their vibrant color and fresh green flavor bring deliciousness to every dish they grace. Try Cortney’s Sugar Snap Peas with Mustard Seed and Tarragon at home.
Try the additional three recipes in the PDF at home!
Ingredients
- 1 Tbsp. yellow mustard seeds
- 1/2 tsp. cumin seeds
- extra-virgin olive oil
- 1 lb. sugar snap peas, strings pulled off
- kosher salt and freshly ground black pepper
- 2 Tbsp. unsalted butter
- 1 tsp. teaspoon finely grated lemon zest
- 1/2 lemon
- 1/4 C. lightly packed tarragon leaves
- 1/2 C. lightly packed flat leaf parsley leaves
Directions
Put the mustard seeds and cumin seeds in a small skillet over medium heat and toast until the spices become fragrant, shaking the pan so nothing burns, about 4 minutes. Pour onto a plate to cool.
Heat a small glug of olive oil in a large skillet over medium high heat. Add the snap peas, season lightly with salt and pepper. Sauté for a minute or two.
Add ¼ cup water to the pan and quickly cover it. Steam the snap peas for a minute or so, then uncover. The peas should be approaching crisp-tender. Once the water has evaporated, add the butter and the toasted seeds and cook for another minute.
Remove the pan from the head, add the lemon zest, a big squeeze of lemon juice, the tarragon, and parsley. Taste and adjust the seasoning with more salt, pepper or lemon juice. Serve warm.
