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

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006


Ingredient Checklist


Instructions Checklist
  • 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 Facts

72 calories; protein 3.3g 7% DV; carbohydrates 9.6g 3% DV; exchange other carbs 0.5; dietary fiber 3.3g 13% DV; sugars 3.6g; fat 2.4g 4% DV; saturated fat 0.6g 3% DV; cholesterol 1.7mg 1% DV; vitamin a iu 1317.5IU 26% DV; vitamin c 11.3mg 19% DV; folate 30.6mcg 8% DV; calcium 29mg 3% DV; iron 0.9mg 5% DV; magnesium 18.7mg 7% DV; potassium 105.8mg 3% DV; sodium 82.4mg 3% DV; thiamin 0.2mg 18% DV.

Reviews (2)

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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
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
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