Rinse peas and snap peas. Chop 2 tbsps of mint and tarragon. Set aside
Heat a medium size pan with butter or olive oil on medium heat.
Add shallots and cook for 1 minute.
Add both peas and snap peas to skillet and saute' for 10 minutes. Turn off heat, then stir in the mint and tarragon.
Add flake sea salt and pepper to taste.
Garnish with Snow Pea tendrils and fresh herbs.