Best 2 Sautéed Sugar Snap Peas With Pine Nuts Fennel Lemon Zest Recipes

Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest Recipe - (4/5) image

Provided by Dr_Mom

Number Of Ingredients 20

MAIN VERSION:
3 tablespoons Pine Nuts
1 teaspoon fennel seeds
1/2 teaspoon lemon zest, freshly grated
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 teaspoons oil
12 ounces, sugar snap peas, halved crosswise on the bias
2 tablespoons water
1 garlic clove, minced
3 tablespoons fresh basil, chopped
MOROCCAN VARIATION:
3 tablespoons slivered or sliced almonds
1 teaspoon whole coriander seeds
1/4 teaspoon orange zest
3 tablespoons cilantro
Japanese variation
2 tablespoons sesame seeds, white or black
1/2 teaspoon ginger, freshly grated
1 scallion, thinly sliced

Steps:

Toast pine nuts in a skillet until just starting to brown, about 3 minutes. Add fennel seeds and toast for 1 more minute. Transfer mixture to a cutting board and add the next 3 ingredients. Chop until finely minced and well combined (avoid a food processor, it will over chop the nuts unless you are extremely careful). Set aside. Note: this can be prepared up to one day ahead. Heat oil in the empty skillet until shimmering. Add peas and water, cover and cook for 2 minutes. Uncover and add the garlic. Continue to cook until the water evaporates, about 2 more minutes. Remove from heat and stir in 3/4 of the nut mixture and greens. Transfer to serving plate and sprinkle with the rest of the nut mixture Moroccan variation: Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil Japanese variation: Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.

Sauteed Sugar Snap Peas image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

Remove and discard the stem end and string from each sugar snap pod.
Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.