The flavor of sage and peas is a natural combination; the sage leaves flavor the butter, which is allowed to brown the peas as they sauté. This dish pairs particularly well with roast chicken, veal or grilled fish.
2 tablespoons unsalted butter
8 ounces sugar snap peas, strings removed
16 sage leaves
Melt butter in a sauté pan. Add sage leaves and raise the heat. When the butter begins to brown, toss in peas; add salt and pepper to taste; sauté over high heat for 3 minutes, stirring and turning all the while.