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Serves 8.

2 pounds sugar snap peas, trimmed
1 large red bell pepper, seeded and cut julienne
1 tablespoon butter
4 tablespoons fresh mint, chopped
1/4 teaspoon black pepper

Cooking Directions
Simmer peas in water in large saucepan until almost tender, 5 minutes; add red pepper to pan, cover and cook 2-3 minutes longer.

Drain; keep warm.

Melt butter in large saucepan; add mint and saute 2 minutes; add peas and red pepper to butter; toss well, season with black pepper and serve immediately.

Serving Suggestions
Sugar snap peas add color, texture and variety to meals and are usually available fresh in June - July. Serve with ham buffet or Smoky Citrus Kabobs.

Nutrition Facts
Calories 63 calories; Protein 4 grams; Fat 1 grams; Carbohydrates 9 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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