Tart lemon and tarragon liven up this three-pea sauté, terrific served with grilled chicken or fish. Source: EatingWell Magazine, February/March 2006

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt.

    Advertisement

Nutrition Facts

72 calories; 2.4 g total fat; 0.6 g saturated fat; 2 mg cholesterol; 82 mg sodium. 106 mg potassium; 9.6 g carbohydrates; 3.3 g fiber; 4 g sugar; 3.3 g protein; 1318 IU vitamin a iu; 11 mg vitamin c; 31 mcg folate; 29 mg calcium; 1 mg iron; 19 mg magnesium;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I can hardly wait to try this! I looked at the pidture read the recipe and my moutj started watering! This sounds delicious and I can see where I can 'play' with the seasoning later (when I have the basic recipe set in my cooking skills) to see what I can come up with. Like... Add Chinese Cabbage and shallots and replace the tarragon with Chiese 5 Spices. We've found a nice MSG-free blend for as long as the store carries it. LOL Gwen M. Myers Read More
Rating: 5 stars
10/30/2011
This sounds good except for the canola oil. It gives me indigestion and is often/always GE but peas and tarragon are two of my favorite foods. Read More