Sugar Snap Peas with Lemon Butter

Serves 6

1 lb. sugar snap peas, trimmed
1 1/2 Tbsp. unsalted butter
3/4 tsp. freshly grated lemon zest

Blanch the peas in a saucepan with boiling salted water for 1 minute. Drain and plunge them into a bowl of ice and cold water to stop the cooking. Drain peas well again. In a large skillet, melt the butter with the zest. Add the peas, then salt and pepper to desired taste. Heat the peas over moderately low heat until they are hot, stirring occasionally.