Sugar snap peas with pre­served le­mon but­ter

SERVES 4-6 PREP AND COOK TIME 8 MIN­UTES

Australian Women’s Weekly NZ - - CONTENTS -

25g un­salted but­ter, at room tem­per­a­ture

1 tea­spoon finely chopped pre­served le­mon rind

300g sugar snap peas, trimmed

fen­nel fronds or dill sprigs, to serve

1 To make the pre­served le­mon but­ter, com­bine the but­ter and pre­served le­mon rind in a small bowl.

2 Bring a medium saucepan of wa­ter to the boil. Add a good pinch of salt, then add the sugar snap peas. Boil, un­cov­ered, for 2 min­utes; drain. Re­turn peas to pan; add the pre­served le­mon but­ter and toss well.

3 Trans­fer the peas to a serv­ing bowl; sprin­kle with fen­nel fronds.

Not suit­able to freeze. Suit­able to mi­crowave.

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