BRAISED PETITS POIS WITH SUGAR SNAP PEAS AND SESAME DRESSING (for six)

1 10-ounce box frozen petits pois (tiny peas, sometimes called baby peas)

12 ounces sugar snap peas, trimmed

For the sesame dressing:

2 tablespoons unseasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon oriental sesame oil

1 tablespoon (packed) light brown sugar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1. Cook sugar snap peas in boiling, salted water until just tender, about 1 minute. Add thawed petits pois to same pan and continue boiling 1 minute.  Drain and transfer to a large bowl.

2. Whisk vinegar, soy sauce, sesame oil, sugar, salt and pepper in a small bowl to blend. (Peas and dressing can be prepared 2 hours ahead.  Let stand separately at room temperature.)  Pour dressing over peas in large bowl and toss to coat.  Season to taste with more salt and pepper, if desired.  Serve at room temperature.

from Bon Appetit Magazine, July, 2004