6 oz. shelled sweet peas
2 oz. whole sugar snap pea pods
1 tsp. butter (no margarine)
2 tsp. snipped fresh tarragon
1 tsp. finely shredded lemon peel
1/4 tsp. cracked black pepper
Cook peas and pea pods, covered, in 1/4 cup lightly salted boiling water in a medium saucepan for 3 minutes, or until just crisp tender; drain well. Gently toss peas with remaining ingredients in a bowl until butter melts. Serve immediately.