Minted Peas and Wax Beans

Minted Peas and Wax Beans
David Prince
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preparation
15
minutes
cooking
25
minutes
Serves 4

Ingredients

2
pounds
fresh peas, shelled (about 2 cups shelled peas)
1/2
pound
wax beans
1
tablespoon
olive oil
1
tablespoon
unsalted butter
1/2
teaspoon
kosher salt
1/8
teaspoon
freshly ground black pepper
1
teaspoon
lemon juice
2
tablespoons
fresh mint, coarsely chopped

Directions

  1. Bring a large pot of salted water to a boil. Add the peas and beans and cook until crisp-tender, 3 to 4 minutes. Drain.
  2. Heat the oil and butter in a large skillet over medium heat. Add the peas, beans, salt, pepper, and lemon juice and cook until heated through, about 2 minutes. Remove from heat, add the mint, and toss well.

 

 

Kay Chun
April 2003

Nutritional Information

  • Per Serving
  • Calories 145
  • Calcium 51 mg
  • Carbohydrate 17 g
  • Cholesterol 8 mg
  • Fat 7 g
  • Fiber 6 g
  • Iron 2 mg
  • Protein 6 mg
  • Sat Fat 2 g
  • Sodium 294 mg
What does this mean? See Nutrition 101.

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