Green Sugar Snap Peas With Tarragon

• 3/4 cup sugar snap peas, trimmed
• Salt and freshly ground pepper to taste
• 2 tablespoons butter
• 2 teaspoons chopped fresh tarragon or parsley
• 18 teaspoon ground cumin

1. In a saucepan, bring to a boil enough water to cover the peas.
2. Add the peas and salt to taste.
3. Cook for 4 to 5 minutes or until they are crisp-tender.
4. Drain immediately.
5. Return the peas to the saucepan and add the butter, tarragon, cumin, salt and pepper.
6. Stir until the peas are well coated.
7. Serve immediately.

sugar snap peas, salt, butter, tarragon, ground cumin

Taken from cooking.nytimes.com/recipes/12026 (may not work)