Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest Recipe - (4/5)

Ingredients

• MAIN VERSION:
• 3 tablespoons Pine Nuts
• 1 teaspoon fennel seeds
• 1/2 teaspoon lemon zest, freshly grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 2 teaspoons oil
• 12 ounces, sugar snap peas, halved crosswise on the bias
• 2 tablespoons water
• 1 garlic clove, minced
• 3 tablespoons fresh basil, chopped
• MOROCCAN VARIATION:
• 3 tablespoons slivered or sliced almonds
• 1 teaspoon whole coriander seeds
• 1/4 teaspoon orange zest
• 3 tablespoons cilantro
• Japanese variation
• 2 tablespoons sesame seeds, white or black
• 1/2 teaspoon ginger, freshly grated
• 1 scallion, thinly sliced