Peas and Carrots with Mint

Serving Size : 6

4 lg Carrots, julienned
3 T Butter or margarine
1/2 lb Sugar snap peas
2 T Finely chopped fresh mint
1/4 t Salt
1/8 t Pepper

Place carrots in a saucepan with enough water to cover; bring to a boil.
Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender.
Drain. Add remaining ingredients.
Cook and stir for 3-4 minutes or until the peas are crisp-tender.

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