3/4 pound sugar snap peas, trimmed
2 cups fresh or frozen petite green peas, thawed
1 1/2 tablespoons butter, softened
1/4 teaspoon kosher salt
2 tablespoons finely chopped fresh mint
Steam snap peas, covered, 2 minutes. Add green peas to pan; steam 2 minutes.
Combine peas, butter, and salt in a large bowl; toss gently to coat. Sprinkle with mint.
--Adapted from Cooking Light magazine
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