Categories: Quick Recipes, Vegetables

Ingredients

• 4 cups water
• 6 ounces sugar snap peas, trimmed
• 1/4 teaspoon grated lemon rind
• 1 tablespoons fresh lemon juice
• 1/2 tablespoon extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sugar
• 1/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 shallot, minced

Directions

1. Bring 8 cups water to a boil in a large Dutch oven. Add peas; cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally.

2. Combine lemon rind and remaining ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.

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