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Sugar Snap and Green Peas with Lemon and Mint

Yield 6 servings (serving size: about 3/4 cup)
This is equally good warm or at room temperature. Either way, stir in the mint just before serving.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.