Sugar Snap Peas With Tarragon Butter

From Gourmet.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3⁄4 lb sugar snap pea, strings discarded and peas halved diagonally
• 1  tablespoon  finely chopped shallot
• 1  tablespoon unsalted butter
• 2  teaspoons  chopped fresh tarragon
• 1⁄2 teaspoon  finely grated fresh lemon zest
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Blanch sugar snaps in a 4-quart pot of boiling salted water, uncovered, 1 minute.
2. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 2 minute.
3. Drain again well, then transfer to paper towels and pat dry.
4. Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute.
5. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes.
6. Add tarragon, zest, salt and pepper and toss until combined well.