Sugar Snap and Green Peas with Lemon and Mint

Sugar Snap and Green Peas with Lemon and Mint (Adapted from CL)

3 quarts water
2 1/2 cups shelled green peas (fresh or frozen)
3 1/2 cups sugar snap peas, trimmed
1 1/2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint
2 teaspoons grated lemon zest

In a Dutch oven, bring water to a boil. Add green peas and cook 1 minute. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Drain thoroughly and pat dry.

In a large skillet, melt butter over medium heat. Stir in pea mixture, salt and pepper - cook until warmed through, about 3 minutes. Remove from the heat and stir in mint and zest.

Makes 4-6 servings.

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