Recipe - Pea Medley With Mint And Lemon

One half pound Fresh sugar snap peas,
trimmed
One half pound Fresh snow peas, trimmed
Salt
1 One half cup Frozen petite peas
4 tablespoon Unsalted butter
One half cup Thinly fresh mint leaves
1 tablespoon Freshly grated lemon rind

Bring a large pot of water to a rapid boil. Blanch the sugar snap peas and
the snow peas until barely tender in the salted boiling water, about 30
seconds. Add the frozen petite peas and continue to cook for another
minute. Drain and immediately transfer to a large bowl containing the
butter, mint, and lemon rind. Toss to coat until butter is completely
melted. Serve immediately.

Yield: 4 to 6 servings

Recipe by: Cooking Live Show #CL8900 Posted to MCRecipe Digest V1 #640 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 10, 1997