Name: Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest
Total time: 25 min
Ingredients: 3 tablespoons pine nuts; 1 teaspoon fennel seeds; 1/2 teaspoon grated lemon zest; 1/2 teaspoon kosher salt; 1/8 teaspoon red pepper flakes; 2 teaspoons vegetable oil; 12 ounces sugar snap peas , strings removed, halved crosswise on bias; 2 tablespoons water; 1 garlic clove , minced; 3 tablespoons chopped fresh basil

Why This Recipe Works

To ensure that the pods and peas cook through at the same rate, we use a hybrid method that steams the sugar snap peas briefly before sautéing them; the trapped steam transfers heat more efficiently than air does so that the peas cook through more quickly. Cutting the peas in half further reduces the cooking time, so the pods retain more of their snap, and the pockets capture the seasonings rather than letting them slide to the bottom of the platter. Sprinkling the pods with a dukka—an Egyptian condiment made of finely chopped nuts, seeds, and seasonings—dresses up the simple preparation with distinct (but not overwhelming) flavor and crunch.

Before You Begin

Do not substitute ground fennel for the fennel seeds in this recipe.

Instructions

Toast pine nuts in 12-inch skillet over medium heat, stirring frequently, until just starting to brown, about 3 minutes. Add fennel seeds and continue to toast, stirring constantly, until pine nuts are lightly browned and fennel is fragrant, about 1 minute longer. Transfer pine nut mixture to cutting board. Sprinkle lemon zest, salt, and pepper flakes over pine nut mixture. Chop mixture until finely minced and well combined. Transfer to bowl and set aside.

Heat oil in now-empty skillet over medium heat until shimmering. Add snap peas and water, immediately cover, and cook for 2 minutes. Uncover, add garlic, and continue to cook, stirring frequently, until moisture has evaporated and snap peas are crisp-tender, about 2 minutes longer. Remove skillet from heat; stir in three-quarters of pine nut mixture and basil. Transfer snap peas to serving platter, sprinkle with remaining pine nut mixture, and serve.