Sugar Snap Peas with Almonds and Sunflower Seeds
These warm Sugar Snap Peas with Almonds and Sunflower Seeds scream summer, and once you taste this dish you’ll want to eat it every single week.
Equipment
- 1 Strainer
- 1 Medium Pan
- 1 Small Bowl
Ingredients
- Kosher salt
- 16 oz. sugar snap peas strings removed
- 3 tablespoons sliced almonds
- 1 ½ tablespoons sunflower seeds
- 3 tablespoons extra-virgin olive oil
- 1 large shallot halved, peeled, and thinly sliced
- 4 garlic cloves thinly sliced
- ¼ cup chicken or vegetable stock
- 1 ½ tablespoons roughly chopped tarragon
- ¼ cup packed mint leaves torn into pieces
- Zest and juice from ½ lemon
- Freshly ground black pepper
Instructions
- Bring a large pot of heavily salted water to a boil over high heat. Add snap peas and cook for 3 minutes. Meanwhile, prepare a large bowl of ice water. Drain snap peas and transfer to ice water. Let cool for at least 5 minutes and drain again (at this point they can be stored in an airtight container in the refrigerator overnight).
- Heat a medium dry pan over medium heat. Add the almonds and cook, stirring occasionally, for 2 minutes. Add the sunflower seeds to the pan with the almonds and cook for another 1-2 minutes, stirring occasionally, until toasted and golden. Transfer to a small bowl and set aside.
- In the same large pot used to cook the snap peas, heat a third of the extra-virgin olive oil over medium heat. Add the shallots and a pinch of Kosher salt and cook for 2 minutes, until partially softened, then add the garlic and cook another 1-2 minutes until lightly golden. Add the stock and cook, stirring, until reduced by half. Turn off the heat and stir in the snap peas, tarragon, mint, lemon juice, ¾ of the almond mixture, as much of the lemon zest as you'd like, and the remaining extra-virgin olive oil. Season generously with Kosher salt and freshly ground black pepper, to taste.
Notes
After the snap peas are blanched, they can be stored overnight in an airtight container in the refrigerator. Cook when ready to serve.
While best eaten immediately, entire dish can be stored in an airtight container in the refrigerator overnight. Eat at room temperature or reheat in the microwave until warmed through.
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