CHUTNEY SUGAR SNAPS

2 tablespoons butter
1 pound sugar snap peas, trimmed
1/3 cup purchased mango chutney
1/2 teaspoon ginger
1/2 cup cashews

Melt butter in large skillet over medium heat. Add sugar snap peas; cook 3 to 5 minutes or until peas turn bright green and are thoroughly heated.

Add chutney and ginger; toss to coat. Sprinkle with cashews.

Servings: 4
Source : Pillsbury Classic Cookbooks July 2000