1/2 lb. fresh Sugar Snap peas
8 sm. new potatoes, unpeeled
1/8 tsp. garlic powder
1 tsp. salt
8 green onions, trimmed, leaving 1 1/2 inches of green tops
2 tbsp. butter
Pepper to taste

Trim ends from peas; set peas aside. Place potatoes in a large saucepan; add garlic powder, salt, and water to cover; bring to a boil. Cover and cook 6 to 7 minutes; add peas and green onions. Cook an additional 5 minutes or until potatoes are tender.

Drain vegetables, reserving 2 tablespoons cooking liquid. Return reserved liquid to saucepan; add butter and pepper, and cook over low heat until butter melts. Return vegetables to saucepan. Heat gently, tossing vegetable mixture in butter sauce. Arrange vegetables on a serving platter; pour on any remaining sauce. Yield: 4 servings.