4 Servings 10 min Cook
1 Tbsp Butter
1 Tsp Lemon Zest
1 Dash Pepper
1 Cup 1/2" pieces Green Beans
1 1/2 Cup Peas
1 Dash Salt
Rinse and remove ends from green beans.
Cut into 1/2 inch pieces.
Add green beans to a 3- to 4-quart pot of very well salted boiling water, and cook, uncovered, until barely tender, 4 to 5 minutes.
Stir in peas and cook, uncovered, until beans and peas are tender, 2 to 3 minutes.
Meanwhile, put butter and zest in a large bowl.
Drain vegetables in a sieve and add to bowl.
Toss until well coated with butter and zest.
Season with salt and pepper.
