- 3 tablespoons unsalted butter
- 1 1/2 pounds fresh peas, shelled or 1 3/4 cups frozen, thawed
- 8 ounces snow peas, trimmed
- 3 tablespoons fresh whole tarragon leaves
- Salt and freshly ground pepper
- Melt butter in heavy large skillet over medium heat. Add peas and snow peas. Stir to coat. Cook until just tender, stirring occasionally, about 3 minutes. Stir in tarragon. Season with salt and pepper. Serve immediately.