Recipe courtesy of Sara Moulton
4 to 6 servings



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.;


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