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Confetti Peas

vegetables

1/4 cup butter
2 tablespoons chopped fresh parsley
1 tablespoon dried mint
1/2 teaspoon (each) salt and pepper
1 sweet red pepper; diced
6 cups frozen peas

In bowl, combine butter, parsley, mint, salt, pepper and red pepper. (Can be covered and refrigerated for up to 24 hours or frozen in airtight container for up to 2 weeks.) In saucepan of boiling water, cook peas for 2 to 3 minutes or just until tender. Drain and return to pot. Toss with red pepper mixture to coat. Transfer to serving dish.

Contributor: Canadian Living - December, 1998

Yield: 12 servings.

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