Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest

Name: Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest
Yield: Serves 4
Ingredients: 3 tablespoons, pine nuts; 1 teaspoon, fennel seeds; 1/2 teaspoon, grated lemon zest; 1/2 teaspoon, kosher salt; 1/8 teaspoon, red pepper flakes; 2 teaspoons, vegetable oil; 12 ounces, sugar snap peas, strings removed, halved crosswise on bias; 2 tablespoons, water; 1 , garlic clove, minced; 3 tablespoons, chopped fresh basil

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By Sandra Wu

Appears in Cook's Illustrated May/June 2016

What’s the secret to tender pods that retain their namesake snap? Steam.

SERVES4

TIME25 minutes

has video

WHY THIS RECIPE WORKS

To ensure that the pods and peas cook through at the same rate, we use a hybrid method that steams the sugar snap peas briefly before sautéing them; the trapped steam transfers heat more efficiently than air does so that the peas cook throu...

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