Bring 3/4 cup salted water to a boil in a saucepan, drop in sugar snaps, and cook for about 1 minute. Pour off all but 1 teaspoon of water. Add butter and zest, swirling to mix. Remove from heat ...

Sugar snap peas can be kept in the fridge for up to three days. They can be blanched and frozen, but may lose some of their crunch.