Springtime Potatoes~ Sugar Snaps~ Herb Butter

Ingredients:

• 1 pound – Small new potatoes;scrubbed (1 1/2 to 2 inches potatoes)
• 2 cup – Sugar snap peas
• 4 tablespoons – Butter
• 2 teaspoons – chopped Fresh basil or 3/4 tsp dried basil
• 1 1/2 teaspoons – chopped Fresh thyme or 1/2 tsp dried thyme
• 1 teaspoon – chopped Fresh tarragon or 1/4 tsp dried tarragon
• 1/4 teaspoon – Salt
• 1/8 teaspoon – Freshly ground pepper

Directions:

1. Cut the potatoes into halves or quarters. Place in a medium saucepan with enough water to cover.
   Bring to a boil; reduce heat and simmer, covered, until barely tender, about 10 minutes. Add the peas;
   continue simmering uncovered about 3 to 5 minutes, until as tender as desired. Transfer the vegetables
   to a colander; drain well.
2. Discard the water from the saucepan; add the butter. Cook over medium heat until the butter is
   melted; stir in the herbs. Return the vegetables to the pan, add salt and pepper. Toss lightly; heat
   through.

Serves:

4 people

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