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Lemon Snap Peas


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  • serves 3
  • 2 tbsp. unsalted butter
  • 12 oz. fresh sugar snap peas, de-stringed
  • 1 tsp. lemon zest, freshly grated
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • optional: 1 tsp. fresh thyme leaves, minced


Adapted from


Step 1

Melt butter in a medium skillet over medium-high heat. Add the snap peas and toss to coat. Cook snap peas over medium-high heat for 2 minutes, stirring frequently. Add the lemon zest, salt and pepper (and thyme, if you wish) and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender. Serve immediately.



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