Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest
See notes at the end for variations using the following rather than pine nuts, fennel and lemon zest
Almonds, Coriander and Orange Zest
Sesame, Ginger and Lemon Zest
- 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
Preparation time 10mins
Cooking time 20mins
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
Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil
Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.