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Sugar Snap and Green Peas with Lemon and Mint

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.

Cooking Light APRIL 2007

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


  • 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


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.

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

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Sugar Snap and Green Peas with Lemon and Mint Recipe