Peas and Carrots
- 2 tablespoons butter
- 4 big carrots, cut into small dice
- 16 ounces frozen peas
- Salt and pepper
- Fresh basil leaves, chopped
Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.
2012 Ree Drummond, All Rights Reserved