Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest

By Dr_Mom

See notes at the end for variations using the following instead of pine nuts, fennel and lemon zest
Almonds, Coriander and Orange Zest
Sesame, Ginger and Lemon Zest

Ingredients

• MAIN VERSION:
• 3 tablespoons Pine Nuts
• 1 teaspoon fennel seeds
• 1/2 teaspoon lemon zest, freshly grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 2 teaspoons oil
• 12 ounces, sugar snap peas, halved crosswise on the bias
• 2 tablespoons water
• 1 garlic clove, minced
• 3 tablespoons fresh basil, chopped
• MOROCCAN VARIATION:
• 3 tablespoons slivered or sliced almonds
• 1 teaspoon whole coriander seeds
• 1/4 teaspoon orange zest
• 3 tablespoons cilantro
• Japanese variation
• 2 tablespoons sesame seeds, white or black
• 1/2 teaspoon ginger, freshly grated
• 1 scallion, thinly sliced

Preparation

Step 1

Toast pine nuts in a skillet until just starting to brown, about 3 minutes. Add fennel seeds and toast for 1 more minute. Transfer mixture to a cutting board and add the next 3 ingredients. Chop until finely minced and well combined (avoid a food processor, it will over chop the nuts unless you are extremely careful). Set aside.

Note: this can be prepared up to one day ahead.

Heat oil in the empty skillet until shimmering. Add peas and water, cover and cook for 2 minutes. Uncover and add the garlic. Continue to cook until the water evaporates, about 2 more minutes.

Remove from heat and stir in 3/4 of the nut mixture and greens.

Transfer to serving plate and sprinkle with the rest of the nut mixture

Moroccan variation:

Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil

Japanese variation:

Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.