Fresh whole sugar snap peas and shelled English peas make for a great combination of textures and flavors. I found shelled peas in the produce section of my grocery store. If you have the time, you can shell your own peas.
The peas are lightly flavored with fresh dill and mint. I like to add a tad of lemon juice and sugar to round out the taste of this easy Easter side dish. This will go with just about any entree.
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.
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