• 1 teaspoons canola oil
• 1 cup fresh snow pea pods, trimmed
• 1 cup fresh sugar snap peas
• 2 cups frozen peas (8 ounces)
• 1/2 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 1/2 teaspoons dried tarragon
• 1 teaspoon butter buds
• Salt to taste
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 buds. Taste and season with salt only if needed.