| Quick Lemon Tarragon Peas |
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6 ounces shelled sweet peas
2 ounces whole sugar snap pea pods
1 teaspoon butter (no margarine)
2 teaspoons snipped fresh tarragon
1 teaspoon finely shredded lemon peel
1/4 teaspoon cracked black pepper
1. Cook peas and pea pods, covered, in 1/4 cup lightly salted boiling water in a medium saucepan for 3 to 5 minutes, or until just crisp-tender; drain well.
2. Gently toss cooked peas with butter, tarragon, lemon peel, and pepper in a medium bowl until butter melts. Serve immediately. Makes 3 servings. - Better Homes & Gardens
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