Carrot Ribbons with Peas

​1 tablespoon butter
6 carrots, sliced into long strips with a vegetable peeler
salt and pepper
1 package (10 ounces) frozen peas, thawed
 
1. In a medium saucepan, heat butter over medium. Add carrots; season with salt and pepper. Cook, stirring occasionally with a rubber spatula, until crisp-tender, 6 to 8 minutes. Add peas; cook, stirring occasionally, until heated through, 2 to 3 minutes more.
 
Revised November 2017