Sugar Snap and Green Peas with Lemon and Mint

recipe
This is equally good warm or at room temperature. Either way, stir in the mint just before serving.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 99
Caloriesfromfat 28 %
Fat 3.1 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 4.7 g
Carbohydrate 13.1 g
Fiber 4.6 g
Cholesterol 8 mg
Iron 2.3 mg
Sodium 220 mg
Calcium 48 mg

Ingredients

3 quarts water
2 1/2 cups shelled green peas (about 2 pounds unshelled)
3 1/2 cups sugar snap peas, trimmed (about 3/4 pound)
1 1/2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint
2 teaspoons grated lemon rind

Preparation

Bring 3 quarts water to a boil in an 8-quart stockpot or Dutch oven. Add green peas to boiling water; cook 1 minute. Add sugar snap peas; cook 2 minutes or until crisp-tender. Drain and pat dry.

Melt butter in a large skillet over medium heat. Add pea mixture, salt, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat; stir in mint and rind.

Note:

Joanne Weir,

April 2007
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