Photo: Jason Wallis; Styling: Missie Neville Crawford
1 pound sugar snap peas
1/4 cup water
1 tablespoon butter
1 large carrot, shaved into ribbons with a vegetable peeler
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
How to Make It
Place sugar snap peas and water in a large microwave-safe bowl. Cover with plastic wrap; pierce plastic wrap to vent. Microwave at HIGH for 3 minutes. Melt butter in a medium skillet over medium heat; cook 2 minutes or until browned and very fragrant. Drain peas; add to butter in pan, tossing to coat. Add carrot; cook 30 seconds or just until carrot starts to wilt, tossing well. Sprinkle evenly with salt and pepper; toss to combine.
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