1 lb. sugar snap peas
18 pearl onions, peeled
2 tbsp. butter, melted
1 tbsp. minced fresh mint leaves or 1 tsp. mint flakes
1/2 c. water
1/2 c. salted cashews

Wash pea pods and remove strings and ends.

Saute onions in butter in a large saucepan. Add peas, mint and water. Bring to a boil; cover, reduce heat, and simmer 5 to 8 minutes, or until crisp tender. Remove from heat; add cashews. Serve immediately. Yield: 4 to 6 servings.