Ingredients
- 2 teaspoons canola oil
- 1 cup snow peas, trimmed
- 1 cup sugar snap peas, fresh or frozen
- 2 cups frozen peas (8 ounces)
- 1/2 teaspoon freshly grated lemon zest
- 4 teaspoons lemon juice
- 1 1/2 teaspoons dried tarragon
- 1 teaspoon butter
- Salt to taste
Directions
Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt.
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