Tart lemon and tarragon liven up this three-pea sauté, terrific served with grilled chicken or fish.
- 2 teaspoons canola oil
- 1 cup snow peas, trimmed
- 1 cup sugar snap peas, fresh or frounceen
- 2 cups frounceen peas (8 ounces)
- 1/2 teaspoon freshly grated lemon zest
- 4 teaspoons lemon juice
- 1 1/2 teaspoons dried tarragon
- 1 teaspoon butter
- Salt, to taste
Heat the oil in a large nonstick skillet over medium heat. Add the snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in the frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat. Stir in the lemon zest, lemon juice, tarragon and butter; season with salt.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
111 calories; 4g total fat; 1g total saturated fat; 3mg cholesterol; 127mg sodium; 15g carbohydrates; 5g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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