Rosemary Sugar Snap Peas

2 pounds sugar snap peas
2 sprigs fresh rosemary
1/2 teaspoon salt
1 tablespoon butter
1/4 cup slivered almonds
Freshly ground pepper

1. Trim peas, set aside.
2. In large saucepan, bring water, rosemary and salt to a boil; add peas, cover, reduce heat and simmer 5 to 8 minutes, until tender. Drain.
3. Melt butter in large skillet over medium-high heat; add almonds and saute until golden, about 2 minute.
4. Toss peas with butter mixture and pepper. Serve immediately.

Serves 8.