Cook peas in boiling salted water to cover 5 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain. (To make ahead, wrap peas in paper towels, and place in a zip-top plastic bag. Seal and chill 8 hours.)
Melt butter in a medium skillet over medium-high heat; add peas, and sauté 3 minutes. Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.
This can be doubled to serve eight.
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