"Tart lemon and tarragon liven up this three-pea saute, terrific served with grilled chicken or fish...."
INGREDIENTS
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2 teaspoons canola oil
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1 cup snow peas, trimmed
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1 cup sugar snap peas, fresh or frozen
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2 cups frozen peas (8 ounces)
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1/2 teaspoon freshly grated lemon zest
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4 teaspoons lemon juice
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1 1/2 teaspoons dried tarragon
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1 teaspoon butter
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salt to taste