|Salt and pepper, to taste|
|3||pounds fresh peas, shelled|
|Handful fresh mint leaves|
2. Bring a large saucepan of salted water to a boil. Add the peas and when the water returns to a boil, drain them into a colander and then tip into the ice water. When the peas are cold, drain them again. Shake the colander to remove the excess moisture.
3. In a large skillet, melt the butter. Add the peas, salt, and pepper. Cook over medium-low heat, shaking the pan often, for 3 to 5 minutes, or until peas are tender. Stir in the mint. Sheryl Julian & Julie Riven