Trio of Peas

Trio of Peas

2 Reviews
From: EatingWell Magazine, February/March 2006

Tart lemon and tarragon liven up this three-pea sauté, terrific served with grilled chicken or fish.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons canola oil
  • 1 cup snow peas, trimmed
  • 1 cup sugar snap peas, fresh or frozen
  • 2 cups frozen peas, (8 ounces)
  • ½ teaspoon freshly grated lemon zest
  • 4 teaspoons lemon juice
  • 1½ teaspoons dried tarragon
  • 1 teaspoon butter
  • Salt, to taste


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  1. 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.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 72 calories; 2 g fat(1 g sat); 3 g fiber; 10 g carbohydrates; 3 g protein; 31 mcg folate; 2 mg cholesterol; 4 g sugars; 0 g added sugars; 1,318 IU vitamin A; 11 mg vitamin C; 29 mg calcium; 1 mg iron; 82 mg sodium; 106 mg potassium
  • Nutrition Bonus: Vitamin A (26% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 starch, 1 vegetable, ½ fat

Reviews 2

September 07, 2010
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By: EatingWell User
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.
March 19, 2010
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By: EatingWell User
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
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