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Minted Peas and Wax Beans

Photo: David Prince
Yield Makes 4 servings

Ingredients

  • 2 pounds fresh peas, shelled (about 2 cups shelled peas)
  • 1/2 pound wax beans
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice
  • 2 tablespoons fresh mint, coarsely chopped

Nutrition Information

  • calcium 51 mg
  • calories 145
  • caloriesfromfat 0 %
  • carbohydrate 17 g
  • cholesterol 8 mg
  • fat 7 g
  • fiber 6 g
  • iron 2 mg
  • protein 6 mg
  • satfat 2 g
  • sodium 294 mg

How to Make It

  1. 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.