Twin Peas with Roasted Garlic Butter



Roasted Garlic Butter:
1 head garlic
1 tsp olive oil
1/4 cup butter, softened

Peas:
1 1/2 lb whole sugar snap peas, trimmed
4 cups frozen green peas
1 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh tarragon, (optional)

1. Roasted Garlic Butter: Slice off top third of garlic head to expose cloves; discard. Place garlic head on small square of foil; drizzle with oil and fold foil over to seal. Roast in 375 oven until tender, about 45 minutes. Let cool slightly. Squeeze cloves into small bowl; stir in butter until well combined. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days. Soften at room temperature for 20 minutes before continuing with recipe.)
2. Peas: In large saucepan of boiling salted water, cook snap peas for 1 minute; add frozen peas and cook until heated through, about 30 seconds. Drain well.
3. In large bowl, toss together peas, garlic butter, salt and pepper until butter is melted and well combined. Sprinkle with tarragon (if using).

Yield: 16 servings

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