Snap peas are a fun vegetable to grow. They're beautiful, bloom a flower before the pods come and are very generous with their harvest. In past years I would keep things very simple and just eat them cut up raw in a salad or lightly sautéed in some butter. But this year I am trying to really give some respect to the harvest by trying some new ways to eat my favorite vegetables. This is one I am trying this week:

Sugar Snap Peas with Mustard Seeds and Tarragon

1T yellow mustard seeds
1/2t Cumin seeds
olive oil
1lb sugar snap peas, de-string
salt
1T butter
1t lemon zest
1/2 lemon
1/4C tarragon leaves
1/2C parsley leaves

Toast the mustard and cumin seeds over dry medium heat. Shaking the pan so nothing burns. About 4 minutes. Plate them and let them cool.

Heat skillet with olive oil, medium. Add snap peas, salt and pepper. Sauté for 1-2 minutes. Add 1/4C water to pan and cover. Let snap peas steam for 1 minute then uncover. Once water has evaporated, add butter and toasted seeds and cook for 1 more minute. Remove pan from heat. Add lemon juice, tarragon and parsley. Serve warm.