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

See notes at the end for variations using the following instead of pine nuts, fennel and lemon zest Almonds, Coriander and Orange Zest Sesame, Ginger and Lemon Zest

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

Photo by Lil B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • Main Version:

  • 3

    tbls. Pine Nuts

  • 1

    tsp. Fennel Seeds

  • ½

    tsp. freshly grated lemon zest

  • ½

    tsp. kosher salt

  • ¼

    tsp. red pepper flakes

  • 2

    tsp oil

  • 12

    oz, sugar snap peas, halved crosswise on the bias

  • 2

    tbl water

  • 1

    garlic clove, minced

  • 3

    tbls chopped fresh basil

  • Moroccan variation

  • 3

    tbls slivered or sliced almonds

  • 1

    tsp WHOLE coriander seeds

  • ¼

    tsp orange zest

  • 3

    tbls cilantro

  • Japanese variation

  • 2

    tbls sesame seeds, white or black

  • ½

    tsp ginger, freshly grated

  • 1

    scallion, thinly sliced

Directions

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.


Nutrition

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