This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　2 pounds small boiling potatoes (preferably red)

　　3/4 pound fresh peas in pods or 1 cup frozen baby peas

　　1/2 pound sugar snap peas

　　1 1/2 tablespoons olive oil

　　

Step 1

In a 4-quart saucepan cover potatoes with salted cold water by 1 inch and simmer 10 minutes, or until potatoes are tender when pierced with a sharp knife. Drain potatoes in a colander. Potatoes may be cooked 1 day ahead and cooled before being chilled in a sealable plastic bag. Bring potatoes to room temperature before proceeding.

　　

Step 2

Shell peas if using fresh and trim sugar snap peas. In a large skillet heat oil over moderately high heat until hot but not smoking and sauté all vegetables, stirring frequently, until sugar snaps are crisp-tender and potatoes are heated through, about 4 minutes. Season vegetables with salt and pepper.