Tart lemon and tarragon liven up this three-pea saute, terrific served with grilled chicken or fish.

2 teaspoons canola oil
1 cup snow peas, trimmed
1 cup sugar snap peas, fresh or frozen
2 cups frozen peas (8 ounces)
1/2 teaspoon freshly grated lemon zest
4 teaspoons lemon juice
1 1/2 teaspoons dried tarragon
1 teaspoon butter
Salt to taste

Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt.