Sugar Snap Peas with Tarragon Butter

|Sugar Snap Peas with Tarragon Butter||¾ lb sugar snap peas strings discarded and peas halved diagonally1 tablespoon shallot finely chopped1 tablespoon unsalted butter2 teaspoon fresh tarragon chopped½ teaspoon salt½ teaspoon lemon zest finely grated¼ teaspoon pepper|Blanch sugar snaps in a 4-quart pot of boiling salted water uncovered 1 minute. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking about 1 minute. Drain again well then transfer to paper towels and pat dry. Cook shallot in butter in a 10-inch heavy skillet over moderate heat stirring occasionally until softened about 1 minute. Increase heat to high then add sugar snaps and sauté stirring occasionally until sugar snaps are crisp-tender 2 to 4 minutes. Add tarragon zest salt and pepper and toss until combined well.|30.00 minutes|1|https://www.epicurious.com/recipes/food/views/sugar-snap-peas-with-tarragon-butt...