Sugar Snap and Green Peas with Lemon and Mint

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 28%
  • Fat: 3.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.7g
  • Carbohydrate: 13.1g
  • Fiber: 4.6g
  • Cholesterol: 8mg
  • Iron: 2.3mg
  • Sodium: 220mg
  • Calcium: 48mg

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

  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.
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