Buttered Sugar Snaps and Green Peas

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.

• Ready In: 25 mins
• Serves: 8

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 of 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.