Minty Sugar Snap Peas with Tangerine and Toasted Almonds

Categories: Vegetables- Beans

Ingredients

• 1 lb. sugar snap peas
• 3 Tbsp. unsalted butter, divided use
• 1/4 tsp. kosher salt
• 1/2 cup sliced almonds
• 2 large shallots, sliced into thin rings
• zest and juice of 1 large tangerine
• 10 to 15 fresh mint leaves, julienned or chopped
• Ground black pepper
• Coarse sea salt, such as Maldon

Directions

1. Using scissors or your fingers, remove the stems from the snap peas and pull to remove the string if necessary (many are sold with the strings already removed). Place the snap peas in a bowl or strainer already removed). Place the snap peas in a bowl or strainer and rinse with cool water. Set aside.
2. In a heavy saute pan over medium heat, combine 1 1/2 Tbsp. of the butter, the salt and the almonds. Once the almonds are toasted, transfer to a plate, then return the pan to medium heat and add the remaining butter.
3. Add the shallows and cook, stirring, 3 to 4 minutes, or until they are soft and beginning to brown. Add the snap peas and cook, stirring often, until crisp-tender., about 5 minutes. Add the zest and mint, then season with pepper. Transfer to a serving dish and top with almonds. Finish the dish with a sprinkle of crunchy sea salt.

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