Photo: David Prince
Yield
Makes 4 servings

How to Make It

Bring a large pot of salted water to a boil. Add the peas and beans and cook until crisp-tender, 3 to 4 minutes. Drain. Heat the oil and butter in a large skillet over medium heat. Add the peas, beans, salt, pepper, and lemon juice and cook until heated through, about 2 minutes. Remove from heat, add the mint, and toss well.

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