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

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

Side Dishes
Vegetables
Vegetarian
Quick

By Sandra Wu ･ Appears in Cook's Illustrated May/June 2016

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

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

TIME 25 minutes

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

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