MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Vegetables
       Yield: 6 Servings
       1 lb Small new potatoes
            - scrubbed
            - (1 1/2 to 2-in. potatoes)
   2 1/2 c  Fresh sugar snap peas; OR..
      16 oz -Frozen sugar snap peas
     1/4 c  Butter
       2 ts Chopped fresh basil; OR...
     3/4 ts -Dried basil
   1 1/2 ts Chopped fresh thyme leaves
     1/2 ts -Dried thyme leaves
       1 ts Chopped fresh tarragon; OR
     1/4 ts Dried tarragon
     1/4 ts Salt
     1/8 ts Freshly ground black pepper
   Cut potatoes into halves or quarters. Place in medium saucepan with
   enough water to cover. Bring to boil; reduce heat and simmer,
   covered, until barely tender about 8 to 10 minutes. Add peas;
   continue cooking 3 to 5 minutes. Transfer vegetables to colander;
   drain well. Discard water from saucepan; add butter. Cook over medium
   heat until butter is melted; stir in herbs, salt and pepper. Return
   vegetables to pan, tossing lightly to coat.
   Yield: 6 servings Serving Size: about 3/4 cup
   Nutritional Information
                         per serving Calories 150 Total Fat 8 g Total
   Carbohydrates      18 g Protein 3 g Vitamin A 8 %DV Calcium 40 mg
   Copyright American Dairy Association (Reprinted with permission)