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Minted Peas Recipe-461

Photo by: Tom Eckerle
Comments: 0


Yield: Serves 6 to 8


  • 3 pounds fresh  peas, shelled (3½ to 4 cups)
  • ¼ teaspoon sugar
  • 3 tablespoons unsalted butter
  • Salt and freshly milled black pepper
  • 8 fresh mint leaves, cut into thin ribbons


In a saucepan, bring 2 cups of lightly salted water to a boil.  Add the peas and the sugar.  Simmer for 8 to 10 minutes, or until tender. 

Drain, fold in the butter, salt and pepper to taste, and the mint.  Serve at once. 

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, and includes 1/8 teaspoon of added salt per serving.

98kcal (5%)
22mg (2%)
29mg (49%)
67mcg RAE (2%)
11mg (4%)
295mg (12%)
3g (14%)
5g (7%)
1mg (7%)

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