Sauteed Sugar Snap Peas with Butter and Lemon Zest

Ingredients

• 2 cups sugar snap peas
• 2 tablespoons butter
• 1 tablespoon grape seed or canola oil
• 1 teaspoon salt
• Zest of 1 lemon
• 1 teaspoon of lemon juice
• 1 shallot or garlic clove minced
• 1 tablespoon of almost any herb minced (mint, parsley, cilantro, chives, etc.)

Instructions

In a large non stick pan, add a tablespoon of vegetable oil. Heat the pan until the vegetable oil moves quickly when you rotate the pan. Make sure oil covers the entire bottom of the pan, if a tablespoon isn’t enough to cover, add a bit more. Add the snap peas and cook for 2 minutes, or until they have turned a bit brown. Add the butter, salt, minced shallot and lemon zest. 

Cook for another minute making sure it's all moving around and getting coated in the butter. Then add the lemon juice and herbs - taste and add salt if needed. Serve hot.

Source:  Today Show Food