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In a medium saucepan bring the water to boiling. Add shelled English peas. Return to boiling; reduce heat. Simmer, covered, for 8 minutes. Add the whole sugar snap peas. Cook, covered, about 4 minutes or just until crisp-tender; drain.
Add butter, tarragon, lemon peel, black pepper and salt to the peas. Toss gently until butter melts. Serve immediately.