1 1/2 lb. fresh or frozen snap peas
1 tbsp. butter
2 tsp. cornstarch
1/8 tsp. white pepper
1/8 tsp. salt
1 c. light cream
1/2 tsp. finely shredded lemon peel
1 tsp. lemon juice

If using fresh peas, in a medium saucepan cook peas, covered, in a small amount of boiling water for 5-6 minutes or until tender. (If using frozen peas, cook in a small amount of boiling water about 2 minutes or until heated through.) Drain peas. Cover to keep warm.

In a small saucepan melt butter. Stir in cornstarch, pepper and salt. Add the light cream all at once. Cook and stir until thickened and bubbly. Stir in lemon peel and lemon juice. Serve over drained snap peas. If desired, tuck lemon slice halves under peas. Makes 6 servings.