Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest
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 through more quickly. Cutting the peas in half further reduces the cooking time, so the pods retain more of their snap, and the pockets capture the seasonings rather than letting them slide to the bottom of the platter. Sprinkling the pods with a dukka—an Egyptian condiment made of finely chopped nuts, seeds, and seasonings—dresses up the simple preparation with distinct (but not overwhelming) flavor and crunch.