Snap Peas with Herb Butter

Coastal Living
Snap Peas with Herb ButterRecipe

Photo: Brian Woodcock; Styling: Rachael Burrow

Makes 6 servings


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6 1/2 tablespoons unsalted butter, softened
3 tablespoons chopped fresh chervil
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh chives
1 1/2 teaspoons lemon zest
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons kosher salt, divided
1 1/2 pounds sugar snap peas, trimmed
Garnish: lemon zest


Hands-on: 10 Minutes
Total: 10 Minutes

1. Combine first 6 ingredients in a medium bowl. Beat with a mixer at medium speed until well combined. Beat in black pepper and 3/4 teaspoon salt; set aside.

2. Heat 8 cups water and remaining 1/2 teaspoon salt in a large saucepan over high heat; bring to a boil. Add peas, cover, and cook 6 minutes or until crisp-tender. Drain and pat dry with paper towels.

3. Place warm peas in a large serving bowl; top with herb butter, and toss to combine. Garnish, if desired.

Created date

March 2015