Sauteed Cherry Tomatoes and Sugar Snap Peas

1. 1

   In a saucepan of boiling salted water blanch the sugar snap peas for 30 seconds, or until crisp-tender.

2. 2

   Drain and refresh them under cold water.

3. 3

   In a skillet, heat the butter over moderate heat until hot but not smoking.

4. 4

   Add the shallots and cook, stirring, until softened.

5. 5

   Add the peas, tomatoes, and salt and pepper and cook, stirring, until heated through.

6. 6

   Stir in the chives.

* Per serving · 4 servings · Values may vary.

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