2 tbsp. butter	1 lb. sugar snap peas, trimmed	1/3 cup mango chutney
½ tsp. ginger	½ cup cashews

1. 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.
2. Add chutney and ginger; toss to coat. Sprinkle with cashews.

Recipe fact:
Chutney is a spicy, fruit-based condiment seasoned with vinegar, sugar and spices. Look for it in the condiment section of the store.

Ingredient info:
Sugar snap peas are completely edible, pod and all. Purchase young, tender peas with a smooth pod. To trim each pea, pull gently on the blossom end to remove the end and the string along the edge of the pod.

Serving size: ½ cup
Calories: 280
Calories from fat: 130
Dietary exchanges: 1 starch, 1 fruit, 1 vegetable, 2½ fat OR 2 carbohydrate, 1 vegetable, 2½ fat