Place the broth in a 12-inch skillet or saute pan and bring it to a boil over HIGH heat. Add the snap peas and return it to a boil,then, reduce the heat to MEDIUM-LOW, cover and cook for about 3 to 4 minutes until just crisp tender. Be careful not to overcook as the snap peas will soften further when sautéed in the next step.

Drain the snap peas in a colander and discard the broth. Return the empty pan to LOW heat and add the butter. When melted add the garlic and cook, stirring, for 1 minute or until fragrant. Add the drained snap peas, salt, and pepper, and toss with the butter and garlic mixture. Increase the heat to MEDIUM-HIGH and sauté until cooked to the desired level of tenderness, about 2 minutes. Reduce the heat, if needed, to prevent the butter from burning. Remove from the heat and serve immediately.