Peas and Carrots with Basil


2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
salt and pepper
fresh basil leaves, chopped

Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

Source: The Food Network