Sugar Snap Peas with Ginger Butter

1. 1

   In a small bowl, blend the butter with the ginger, garlic and chile and season with salt and pepper.

2. 2

   In a large, deep skillet of boiling salted water, blanch the snap peas until crisp-tender, about 2 minutes.

3. 3

   Drain and pat dry.

4. 4

   Add the ginger butter and the snap peas to the skillet and cook over low heat, stirring constantly, until the butter is just melted and coats the snap peas, about 2 minutes.

5. 5

   Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.