10 ounces sugar snap peas
1 pound very small new potatoes
2 tablespoons butter
1 tablespoon chopped chives
2 tablespoons chopped fresh mint
Freshly ground black pepper to taste
Remove strings from peas, if desired.
Remove the cap if still attached.
Put peas in boiling water with 1 teaspoon salt for 3 minutes.
Drain and plunge into ice water until cold.
Wash potatoes well and do not peel.
If potatoes are not very small (no larger than golf ball size), quarter or halve as necessary.
Place potatoes in a steamer basket in a large pot and steam 15 to 20 minutes or until just tender.
In a large skillet or wok, melt butter over low heat until it begins to look nutty brown and smells like nuts.
Add peas and potatoes, raise heat to medium, and toss well.
Add chives, mint, and salt and pepper to taste.
Toss again until well coated.