Instructions: Spray a large skillet with nonstick cooking spray. Add the butter and melt over medium-low heat. Stir in the shallots. Cook the shallots about 1 minute. Stir in the sugar snap peas, English peas and water. Bring to a simmer. Cook the peas until the pods are tender yet crisp, about 5 minutes. Remove from the heat and stir in the dill, mint, lemon juice, sugar and salt.

This recipe yields 6 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.