Buttered Sugar Snaps and Green Peas |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is one of the side dishes that is always on my Easter menu. It has a fresh, light taste, and the mint really brightens up the flavor. It can be made ahead a day early through Step 1, if desired. Ingredients:
1 lb sugar snap pea, trimmed |
10 ounces box frozen tiny peas |
2 tablespoons butter |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 -2 tablespoon chopped fresh mint (optional) |
Directions:
1. Bring a large skillet half full of lightly salted water to a boil. Add snap peas and green peas. Return to boil; boil 1 minute or until snap peas are crisp-tender. Do not overcook. Drain; rinse with cold water and drain well again.
2. Melt butter in skillet. Add snap peas, green peas, salt and pepper. Cook over medium-high heat, stirring, until hot. Remove to serving bowl; sprinkle with mint, if desired.
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