Sugar snap peas with tarragon

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Preparation:

Cook 1 pound (450 grams) sugar snap peas in boiling salted water until crisp-tender, about 4 minutes.

Drain and toss the peas with 2 tablespoons chopped tarragon and 1 tablespoon olive oil; season with salt and pepper to taste.

Ingredients:

Nutritional value per serving: Calories 4, total fat 79g, saturated fat 0g, protein 3g, carbohydrates 9g, fiber 3g, cholesterol 0mg, sodium 150mg, sugars 5g.

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