Sugar Snap and Green Peas with Lemon and Mint

Ingredients

• 3 quarts water
• 2 1/2 cups shelled green peas (about 2 pounds unshelled)
• 3 1/2 cups sugar snap peas, trimmed (about 3/4 pound)
• 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 rind

Preparation

1. Bring 3 quarts water to a boil in an 8-quart stockpot or Dutch oven. Add green peas to boiling water; cook 1 minute. Add sugar snap peas; cook 2 minutes or until crisp-tender. Drain and pat dry.
2. Melt butter in a large skillet over medium heat. Add pea mixture, salt, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat; stir in mint and rind.