Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Joanne Weir
Recipe by Cooking Light April 2007

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

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Nutrition Facts

99 calories; calories from fat 28%; fat 3.1g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.2g; protein 4.7g; carbohydrates 13.1g; fiber 4.6g; cholesterol 8mg; iron 2.3mg; sodium 220mg; calcium 48mg.
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