Sugar snap peas with tarragon
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 4, total fat 79 G., saturated fats 0 G., proteins 3 G., carbohydrates 9 G., fiber 3 G., cholesterol 0 mg, sodium 150 mg, sugar 5 G.
Calories 4, total fat 79 G., saturated fats 0 G., proteins 3 G., carbohydrates 9 G., fiber 3 G., cholesterol 0 mg, sodium 150 mg, sugar 5 G.
Sugar snap peas are so tender, juicy, and healthy that they can be eaten whole. Blanch them for a few minutes in boiling water and toss with olive oil and fragrant tarragon, which perfectly complements the sweetness of the peas. This light and refreshing spring side dish is perfect for any meal.
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Recipe:
Cook 1 pound (450 grams) sugar snap peas in boiling salted water until crisp-tender, about 4 minutes.
Drain and toss the peas with 2 tablespoons chopped tarragon and 1 tablespoon olive oil; season with salt and pepper to taste.
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