Ingredients

• 1/4  cup chopped onion
• 2  cups shelled peas
• 1  tablespoon margarine or butter
• 1  tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
• 1/8  teaspoon salt
• 1/4  cup chopped dry-roasted cashews

Directions

Cook peas and onion, covered, in a small amount of boiling salted water for 10 to 12 minutes or until crisp-tender. Drain well.

Stir in margarine or butter, mint, and salt. Heat through. Sprinkle with cashews. Serve immediately. Makes 4 side-dish servings.