I just boil the peas quickly in lightly salted water, as usual. Then I drain them and put a tablespoon or so of butter in the pan along with a teaspoon of fresh chopped mint leaves and a few grains of salt, and add the drained peas back to the pan. Sauté/toss to coat for a minute or so and serve.

YUM.

I also just tried a variant of this as a pasta dish. The sauce is butter, olive oil, salt, mint, and lemon zest, tossed with peas and asparagus over pasta. Top with a little parmesan. My GOD it's amazing. danceswithwords can vouch for it -- she was there!